Flank Steak Fajita Burritos

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These delicious steak burritos get a zesty marinade of lime, orange juice, and chipotle peppers. Full of fresh peppers and zucchini, this burrito recipe will quickly become a family favorite.

Flank Steak Fajita Burritos
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
25 mins
Marinate Time:
60 mins
Total Time:
105 mins
Servings:
6
Yield:
6 burritos

Ingredients

  • 1 orange

  • 1 lime

  • ¼ cup plus 1 tsp. vegetable oil

  • 2 - 3 canned chipotle peppers in adobo sauce (seeded if desired), finely chopped

  • 1 ½ teaspoon ground cumin

  • ½ teaspoon salt

  • 1 2 pound beef flank steak, halved crosswise

  • 1 large sweet onion, halved and thinly sliced

  • 2 medium green, red, and/or yellow sweet peppers, cut into thin strips

  • ½ medium zucchini, halved and sliced

  • 6 10 inch flour tortillas, warmed

  • ¾ cup guacamole

  • ¼ cup snipped fresh cilantro

  • 1 cup purchased salsa verde

Directions

  1. Zest the lime and juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator 1 to 12 hours.

  2. Remove meat from marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. If needed cook in batches. (Or, for a gas or charcoal grill, grill the steak on the greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.) Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across grain into 1/4-inch-thick slices.

  3. Meanwhile, heat the same grill pan* over medium-high heat. Add the onions to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the sweet peppers and zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and remaining 1/2 teaspoon cumin. Cook and stir 2 minutes more.

  4. Lay tortillas on a flat work surface. Arrange meat along the bottom one-third of the tortillas. Top with cooked vegetables, guacamole, and cilantro. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Serve with salsa verde.

Tips

If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Nutrition Facts (per serving)

620 Calories
30g Fat
48g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 620
% Daily Value *
Total Fat 30g 38%
Saturated Fat 8g 40%
Cholesterol 101mg 34%
Sodium 1007mg 44%
Total Carbohydrate 48g 17%
Total Sugars 6g
Protein 41g
Vitamin C 47.4mg 237%
Calcium 214mg 16%
Iron 5.8mg 32%
Potassium 705mg 15%
Folate, total 50.2mcg
Vitamin B-12 1.4mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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