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Creamy Garlic Steak Burritos

Freezer-friendly steak burritos with lemon-herb rice and a creamy garlic sauce.

Cuisine: American · Dish Type: Main Dish · Prep: 20 min · Cook: 20 min · Servings: 6 burritos · Rating: ⭐⭐⭐⭐⭐

Ingredients

Steak strips:

  • 900g lean sliced steak (e.g., flank), sliced against the grain
  • 2 tsp smoked paprika
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp salt
  • Cooking spray (or a small amount of vegetable oil)

Lemon herb rice:

  • 200g white rice, washed
  • 20g light butter
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 400ml chicken stock
  • Fresh chopped parsley
  • 1/2 lemon, juiced

Creamy garlic sauce:

  • 200g 0% fat cottage cheese
  • 60g 0% Greek yogurt
  • 50g light mayo
  • 20g garlic paste
  • 1/2 lemon, juiced
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

Other:

  • 80g grated mozzarella
  • 80g grated cheddar
  • Chopped parsley
  • 6 tortillas

Instructions

  1. Rice (do not use plain rice): melt 20g light butter in a pot over medium heat. Add 200g washed rice + 1 tsp paprika + 1 tsp garlic powder + 1 tsp salt + 1/2 tsp black pepper and toast 1–2 minutes. Add 400ml chicken stock, bring to a gentle bubble, then cover and simmer 15–20 minutes (low heat) until absorbed. Turn off heat and rest 10 minutes covered. Stir in parsley + 1/2 lemon juice. Taste and add another pinch of salt if needed.
  2. Sauce: blend 200g cottage cheese + 60g Greek yogurt + 50g light mayo + 20g garlic paste + 1/2 lemon juice + 1 tsp honey + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp onion powder until smooth.
  3. Steak: season steak with 2 tsp smoked paprika + 2 tsp black pepper + 2 tsp garlic powder + 2 tsp salt. Heat a pan over high heat with cooking spray. Sear steak in batches 1–2 minutes per side until browned.
  4. Mix filling: in a bowl, combine steak + 80g cheddar + 80g mozzarella + chopped parsley + all of the creamy garlic sauce.
  5. Assemble: warm tortillas. Add ~75g rice to each, then add 1/6 of the steak mixture. Fold sides and roll tight.
  6. Crisp + store: toast seam-side down in a hot pan until sealed and golden. Pro move: sprinkle a little shredded cheese directly in the pan first, then place the burrito seam-side down on top so it forms a crisp cheese seal crust. Cool, then wrap in foil and freeze.
  7. Reheat: from chilled 4–5 min microwave; from frozen 6–7 min microwave (wrapped in a damp paper towel), then air fry or pan-toast 1–2 min to crisp.

Tips

  • Slice steak thin and against the grain; it makes a huge difference.
  • Yield note: "6 burritos" assumes large (10-inch) tortillas and a generous fill. If using smaller tortillas, expect a higher count (e.g., 12–16) with the same batch.

Macros per serving: 582 cal · 52g protein · 35g carbs · 24g fat