Active Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts

Active Time:30 minsTotal Time:30 minsServings:4Yield:4 servings

Active Time:30 mins

Active Time:

30 mins

Total Time:30 mins

Total Time:

Servings:4

Servings:

4

Yield:4 servings

Yield:

4 servings

Jump to Nutrition Facts

Jump to recipe

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

overhead view of cooked slices of steak in a pan, a bowl of shredded cheddar, a pot with bean and rice mixture, a bowl of guacamole, wheat tortillas and a few cilantro leaves

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!

Nutrition Notes

overhead view of a steak on a cutting board with small slices and a knife next to it

Cook Mode(Keep screen awake)Ingredients½cupprepared fresh salsa½cupwater¼cupinstant brown rice1 15-ounce can black beans, preferably low-sodium, rinsed12ouncesstrip steak, trimmed and thinly sliced crosswise¼teaspoonfreshly ground pepper1tablespooncanola oil4 8-inch tortillas, preferably whole-wheat½cupshredded sharp Cheddar cheese¼cupprepared guacamole2tablespoonscoarsely chopped fresh cilantro

Cook Mode(Keep screen awake)

Ingredients

½cupprepared fresh salsa

½cupwater

¼cupinstant brown rice

1 15-ounce can black beans, preferably low-sodium, rinsed

12ouncesstrip steak, trimmed and thinly sliced crosswise

¼teaspoonfreshly ground pepper

1tablespooncanola oil

4 8-inch tortillas, preferably whole-wheat

½cupshredded sharp Cheddar cheese

¼cupprepared guacamole

2tablespoonscoarsely chopped fresh cilantro

DirectionsCombine 1/2 cup salsa and 1/2 cup water in a small saucepan; bring to a boil. Stir in 1/4 cup rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in 15 ounces beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserMeanwhile, sprinkle sliced 12-ounce steak with 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserTo assemble, divide the steak among the 4 tortillas and top with equal amounts of the 1/2 cup cheese, 1/4 cup guacamole, 2 tablespoons cilantro and the rice mixture. Roll each tortilla up into a burrito.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFrequently Asked QuestionsFor this recipe, we used strip steak (depending on the region where you are shopping, it can be called New York strip steak, Omaha strip steak, Kansas City strip steak, club steak or ambassador), but you can also use sirloin, skirt, flap or flank. Most butchers are happy to point you in the right direction if you can’t find what you want.In this burrito, you’ll get a serving of meat, beans, rice and veggies. However, there are some additions you should consider, especially if you are putting out a spread for family and friends. We would include a bowl of tortilla chips with our homemadePico de Gallo. If you have time, try making ourAir-Fryer Tortilla Chips with Mango Salsa. And these burritos would be excellent with a salad,esquites(traditional street corn of Mexico) or coleslaw.Of course. If you are looking for a couple of great recipes, our easyFresh Tomato Salsatakes only 30 minutes to prepare and yields 5 cups. Plus, you can make it 3 days in advance. You can also make it as spicy as you like—or not. And for a delicious homemade guacamole,Jason Mraz’s Guacamoleis something to sing about. It takes 20 minutes to make and yields 3 cups.The rule is that cooked meat can be out of the fridge for 2 hours maximum and within an hour if temperatures are hitting 90°F. However, why tempt fate when a fridge or cooler is within reach? Getting perishables back into the refrigerator as soon as possible is always best and ensures leftovers the next day.EatingWell Magazine, May/June 2011; updated August 2022

Directions

Combine 1/2 cup salsa and 1/2 cup water in a small saucepan; bring to a boil. Stir in 1/4 cup rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in 15 ounces beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserMeanwhile, sprinkle sliced 12-ounce steak with 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserTo assemble, divide the steak among the 4 tortillas and top with equal amounts of the 1/2 cup cheese, 1/4 cup guacamole, 2 tablespoons cilantro and the rice mixture. Roll each tortilla up into a burrito.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFrequently Asked QuestionsFor this recipe, we used strip steak (depending on the region where you are shopping, it can be called New York strip steak, Omaha strip steak, Kansas City strip steak, club steak or ambassador), but you can also use sirloin, skirt, flap or flank. Most butchers are happy to point you in the right direction if you can’t find what you want.In this burrito, you’ll get a serving of meat, beans, rice and veggies. However, there are some additions you should consider, especially if you are putting out a spread for family and friends. We would include a bowl of tortilla chips with our homemadePico de Gallo. If you have time, try making ourAir-Fryer Tortilla Chips with Mango Salsa. And these burritos would be excellent with a salad,esquites(traditional street corn of Mexico) or coleslaw.Of course. If you are looking for a couple of great recipes, our easyFresh Tomato Salsatakes only 30 minutes to prepare and yields 5 cups. Plus, you can make it 3 days in advance. You can also make it as spicy as you like—or not. And for a delicious homemade guacamole,Jason Mraz’s Guacamoleis something to sing about. It takes 20 minutes to make and yields 3 cups.The rule is that cooked meat can be out of the fridge for 2 hours maximum and within an hour if temperatures are hitting 90°F. However, why tempt fate when a fridge or cooler is within reach? Getting perishables back into the refrigerator as soon as possible is always best and ensures leftovers the next day.

Combine 1/2 cup salsa and 1/2 cup water in a small saucepan; bring to a boil. Stir in 1/4 cup rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in 15 ounces beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.

overhead view of salsa mixture simmering on a burner with a bowl of black beans and a measuring cup with brown rice

Meanwhile, sprinkle sliced 12-ounce steak with 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

overhead view of sliced steak cooking in a pan

To assemble, divide the steak among the 4 tortillas and top with equal amounts of the 1/2 cup cheese, 1/4 cup guacamole, 2 tablespoons cilantro and the rice mixture. Roll each tortilla up into a burrito.

Steak Burritos

Frequently Asked QuestionsFor this recipe, we used strip steak (depending on the region where you are shopping, it can be called New York strip steak, Omaha strip steak, Kansas City strip steak, club steak or ambassador), but you can also use sirloin, skirt, flap or flank. Most butchers are happy to point you in the right direction if you can’t find what you want.In this burrito, you’ll get a serving of meat, beans, rice and veggies. However, there are some additions you should consider, especially if you are putting out a spread for family and friends. We would include a bowl of tortilla chips with our homemadePico de Gallo. If you have time, try making ourAir-Fryer Tortilla Chips with Mango Salsa. And these burritos would be excellent with a salad,esquites(traditional street corn of Mexico) or coleslaw.Of course. If you are looking for a couple of great recipes, our easyFresh Tomato Salsatakes only 30 minutes to prepare and yields 5 cups. Plus, you can make it 3 days in advance. You can also make it as spicy as you like—or not. And for a delicious homemade guacamole,Jason Mraz’s Guacamoleis something to sing about. It takes 20 minutes to make and yields 3 cups.The rule is that cooked meat can be out of the fridge for 2 hours maximum and within an hour if temperatures are hitting 90°F. However, why tempt fate when a fridge or cooler is within reach? Getting perishables back into the refrigerator as soon as possible is always best and ensures leftovers the next day.

Frequently Asked Questions

For this recipe, we used strip steak (depending on the region where you are shopping, it can be called New York strip steak, Omaha strip steak, Kansas City strip steak, club steak or ambassador), but you can also use sirloin, skirt, flap or flank. Most butchers are happy to point you in the right direction if you can’t find what you want.

In this burrito, you’ll get a serving of meat, beans, rice and veggies. However, there are some additions you should consider, especially if you are putting out a spread for family and friends. We would include a bowl of tortilla chips with our homemadePico de Gallo. If you have time, try making ourAir-Fryer Tortilla Chips with Mango Salsa. And these burritos would be excellent with a salad,esquites(traditional street corn of Mexico) or coleslaw.

Of course. If you are looking for a couple of great recipes, our easyFresh Tomato Salsatakes only 30 minutes to prepare and yields 5 cups. Plus, you can make it 3 days in advance. You can also make it as spicy as you like—or not. And for a delicious homemade guacamole,Jason Mraz’s Guacamoleis something to sing about. It takes 20 minutes to make and yields 3 cups.

The rule is that cooked meat can be out of the fridge for 2 hours maximum and within an hour if temperatures are hitting 90°F. However, why tempt fate when a fridge or cooler is within reach? Getting perishables back into the refrigerator as soon as possible is always best and ensures leftovers the next day.

EatingWell Magazine, May/June 2011; updated August 2022

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Nutrition Facts(per serving)472Calories16gFat49gCarbs31gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Hilary Meyer,

andLinda Frahm

Linda Frahm