steak burrito

We were cleaning up our to-do list and came across a list of Mexican recipes. We were surprised that we still didn’t have a burrito recipe. We really had to check the website. That will now change.

These steak burritos are delicious as an appetizer or snack in between. You can vary endlessly with the filling. We used Mexican rice, refried beans and sirloin steak.

First, we will make the rice. This Mexican rice is deadly simple. You start with cooked rice and then fried it up with dry herbs and frozen peas. Very easy, very tasty. Next time we’ll add some tomato paste. We think it will be even more flavorful. Set the rice aside to prepare the refried beans.

In the Netherlands, we are not familiar with refried beans. Definitely not in a wrap. It doesn’t look like much right from the tin, but it tastes excellent. You heat the bean puree with water to be able to eat it. We season it with onions and sun-dried tomatoes. Onions and beans. That’s going to be fun tomorrow.

The steak for these burritos are Aberdeen Angus sirloin steaks. We will first slowly heat them indirectly to 48 degrees (118F) and then sear them. We have, therefore, already placed the cast iron grill plate on our KJ Classic so that it can get nice and hot.

The fat of the steaks is already lovely and soft. That will be the seasoning in the burrito. The fat contains most of the flavour of a steak. It is better to learn how to prepare fat instead of cutting it off properly. Animal fat tastes excellent.

But there are even more advantages. The acids that animal fat contains are good for growth and metabolism. And it contains omega-3 fatty acids. It seems that if you get too little of that, you have a greater chance of depression. We don’t take any chances.

When you have everything ready, you can build the burritos. The trick is to pack as much into a tortilla wrap as you can without it bursting open again, of course. We start with the refried beans and the rice. If you put the beans on top, you will get dirty fingers when folding.

As you can see, we have a piece of aluminium foil under the tortilla wrap. This is easier because otherwise, the folded burrito will immediately open again if you have to tear off a piece of foil.

When you have closed the burrito, you immediately roll it in the foil. Then they go back in the grill to heat them back up and let the cheese melt. In the meantime, you can grab a few beers and get the chairs ready.

These are our burritos. We serve them with freshly made salsa. Try the recipe, then let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 2 sirloin steaks
  • 150 grated cheddar cheese
  • 4 large tortilla wraps

For the dry rub

  • 1 tsp salt
  • 1 tsp smoked paprika powder
  • 1 tsp cumin
  • 1 tsp dried chipotle pepper

For the rice

  • 2 tbsp olive oil
  • 200 grams brown rice (cooked)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon smoked paprika powder
  • Salt and pepper
  • 150g frozen peas

For the refried beans

  • 2 tbsp olive oil
  • 1 red onion
  • 8 sun-dried tomatoes in oil (cut about 3 tbsp)
  • 200 ml water
  • 400 grams of refried beans


  1. Put the olive oil in a cast-iron skillet and let it heat up. Add the rice and the dry herbs. Stir well, and then add the frozen peas. When these are also warm, the rice is ready.
  2.     Cut a red onion and the sun-dried tomatoes into small pieces. Heat a new pan and fry the onion and sun-dried tomatoes in a little olive oil. Then add the refried beans and water. Let this reduce a bit until you have a spreadable puree.
  3.     Then we convert the barbecue so that we have a direct and indirect zone. If you have a cast iron grill plate, place it over direct heat.
  4.     When the barbecue comes to a boiler temperature of about 150°C (302F), mix the ingredients for the dry rub and sprinkle it over both sides of the sirloin steaks.
  5.     Place the steaks on the indirect side to heat up to 48°C (118F). Check whether the grill plate is hot, and then sear the steaks so that they have a nice crust. Then let them rest for a while. Cut the steaks into small cubes and distribute the fat throughout the meat.
  6.     Now you can build the burritos. First, spread the beans in the centre of the warp. Sprinkle the rice over that. Then a handful of steak and cheese. Then fold the tortilla and wrap it in aluminium foil.
  7.     Reheat the wrapped burritos one more time to melt the cheese. Cut them in half before serving.

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