Tequila-Marinated Steak Burritos

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This south-of-the-border dish will make mouths water! The marinade is sweet and tangy, a perfect blend for flank steak.

On a specialized diet? This recipe works well for folks following a dairy-free diet — and, of course, omnivores!


  •     1 beef flank steak (about 1-1/2 to 2 pounds)
  •     6 medium flour tortillas (10-inch diameter), warmed


  •     1/2 cup fresh orange juice
  •     2 tablespoons tequila
  •     1 tablespoon vegetable oil
  •     1 tablespoon honey
  •     2 tablespoons minced garlic
  •     1 teaspoon crushed red pepper


  •    Guacamole, pico de gallo and shredded lettuce


  1. Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steak across the grain. Season with salt and pepper, as desired. Place equal amounts of beef on each tortilla, leaving 1-1/2-inch border on right and left sides. Top with toppings, as desired. Fold right and left sides of tortilla over filling. Fold bottom edge over filling and roll up tightly.

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