Grilled Steak Burritos with Salsa Spanish Rice

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It’s the end of summer, well close enough, and it’s time to throw a big party with lots of food, featuring Grilled Steak Burritos with Salsa Spanish Rice. It has officially been one year since I moved to Arizona, and it has been a bizarre adventure…..

The strangest part by far has been dealing with the HOA. Apparently my grass needs to be green 24 hours a day, 365 days a year. Since that is never going to happen, I replaced the entire front yard with Arizona Blonde gravel…..with the help of my son and his friends that is. 🙂

This past spring they spent the entire weekend moving 12 tons of rock around the front, sides, and back of the house…and I promised them a home cooked meal at the end of summer….after it cools down!! What could say thank  you better than Grilled Steak Burritos with Salsa Spanish Rice? Technically the Salsa Spanish Rice is the star of the meal….

This Salsa Spanish Rice has all the flavor of your favorite restaurant rice, with non of the chopping!! Okay, you still have to chop the cilantro, but my favorite Salsa has the tomatoes, chili pepper, and onions are already mixed in. I went with mild, but you can also buy medium. 🙂

How to make Grilled Steak Burritos with Salsa Spanish Rice:

Coat steak with olive oil, sea salt, and ground black pepper. Grill over HIGH heat for 4 to 5 minutes to sear. Flip steaks over and cook for an additional 3 to 5 minutes…..

Allow steak to rest for 10 minutes, then chop it up into bite sized pieces. Toss with olive oil, lime juice, cayenne, and cilantro. Set aside…..

To make the Salsa Spanish Rice – Heat oil in a 3 quart skillet or saucepan over medium heat. Add the rice and cook, stirring occasionally, until browned, about 3 minutes…..

Add the minced garlic and cook for one minute constantly stirring to keep it from scorching…..

Pour in the chicken broth and salsa, stir to combine…..

Bring to a boil, then cover and reduce heat. Allow rice to simmer for 25 minutes…..

Fluff rice with a fork, then stir in the chopped cilantro…..

I wrapped some large flour tortillas in foil and placed them on the unheated side of the grill to warm them while the steak was grilling…..

Then we simply unrolled the tortillas and topped them with the Salsa Spanish Rice, black beans, the sliced steak, lettuce, cheese, sour cream, etc…..

and rolled them up…..

The entire meal took less than an hour to prepare, which means more time for mingling with guests. 🙂

Notes:

• After you brown the rice and cook the garlic, slowly add the chicken broth to deglaze the pan. Then stir in the salsa.
• Do not lift the lid while the rice is cooking. Gently shake your pan to move the rice around so it doesn’t stick, and turn it around to avoid any hot spots.

More delicious Mexican recipes:

• Fish Tacos
• Instant Pot Red Chile Pork Tamales
• Creamy Seafood Enchiladas
• Simple Chicken Enchiladas Verdes
• Shredded Beef Chimichangas
• Chicken Enchiladas

Enjoy!!

Grilled Steak Burritos with Salsa Spanish Rice

These Grilled Steak Burritos with Salsa Spanish Rice are loaded with flavor and guaranteed to make everyone in the family happy!

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Course: Main Course

Cuisine: Mexican

Keyword: steak, cilantro, burrito, tortilla, salsa, rice, recipe, wrap

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 346kcal

Author: Lisa Johnson

Ingredients

Grilled Steak

• 1 3/4 ounce sirloin steak
• 2 Tablespoons olive oil
• sea salt & black pepper
• 1 Tablespoon olive oil
• 1 lime uice of one lime
• 1/4 cup chopped cilantro
• dash cayenne pepper

Salsa Spanish Rice

• 2 Tablespoons olive oil
• 1 cup long-grain rice
• 1 large clove garlic minced
• 1 3/4 cup chicken broth
• 16 ounce jar salsa I used Herdez
• 1/4 cup chopped cilantro
• 6 large flour tortillas
• toppings of your choice lettuce, sour cream, black beans, etc.

Instructions

• Coat steak with olive oil, sea salt, and ground black pepper.
• Grill over HIGH heat for 4 to 5 minutes to sear. Flip steaks over and cook for an additional 3 to 5 minutes.
• Allow steak to rest for 10 minutes, then chop it up into bite sized pieces.
• Toss with olive oil, lime juice, cayenne, and cilantro. Set aside.

For the Salsa Spanish Rice:

• Heat oil in a 3 quart skillet or saucepan over medium heat.
• Add the rice and cook, stirring occasionally, until browned, about 3 minutes.
• Add the minced garlic and cook for one minute constantly stirring to keep it from scorching.
• Pour in the chicken broth and salsa, stir to combine.
• Bring to a boil, then cover and reduce heat. Allow rice to simmer for 25 minutes.
• Fluff rice with a fork, then stir in the chopped cilantro.
• Wrap flour tortillas in foil and place on grill to warm.
• Unroll each tortillas and top with rice, black beans, grilled steak, lettuce, sour cream, salsa, etc.

Notes

• After you brown the rice and cook the garlic, slowly add the chicken broth to deglaze the pan. Then stir in the salsa.
• Do not lift the lid while the rice is cooking. Gently shake your pan to move the rice around so it doesn’t stick, and turn it around to avoid any hot spots.

Nutrition

Calories: 346kcal | Carbohydrates: 46g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 997mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 1.9mg