Flank Steak Fajita Burritos

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.

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  • Makes: 6 servings
  • Serving Size: 1 burrito
  • Makes: 6 burritos
  • Prep: 20 mins
  • Marinate: 1 hr to 12 hrs
  • Cook: 25 mins

Flank Steak Fajita Burritos

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.

From the Test Kitchen

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.

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Nutrition Facts (Flank Steak Fajita Burritos)

  • Per serving:
  • 620 kcal ,
  • 30 g fat
  • (8 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 101 mg chol. ,
  • 1007 mg sodium ,
  • 48 g carb. ,
  • 7 g fiber ,
  • 6 g sugar ,
  • 41 g pro.
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