Tex-Mex · main

Steak Burrito with Charred Corn and Avocado

Steak Burrito with Charred Corn and Avocado reads umami 5.8, richness 5.2 and citrus 4.9 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 3.4 / 10

The measured notes (of 18)

Umami 5.8 · Richness 5.2 · Citrus 4.9 · Sourness 4.7 · Salinity 3.6 · Herbaceous 3.1 · Earthy 2.6 · Sweetness 2.3 · Funk & Ferment 2.1 · Heat 2.1 · Warm Spice 1.7 · Nutty 1.2 · Bitterness 1.0 · Fruity 0.9 · Floral 0.8

What's in it (14)

• flank steak — 454 g
• chili powder — 15 g
• cumin — 5 g
• salt — 5 g
• vegetable oil — 41 g
• frozen corn kernels — 473 g
• black beans — 425 g
• limes — 130 g
• cilantro — 15 g
• avocados — 300 g
• sour cream — 59 g
• white rice — 355 g
• flour tortillas — 600 g
• shredded reduced-fat mexican cheese blend — 114 g

Time & effort: about 45 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 245.4 kcal, 10.4 g protein, 8.1 g fat, 33.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the steak dry and rub both sides with the chili powder, cumin, and 1/2 teaspoon of the kosher salt. Let it stand at room temperature while you prep the rest, 15-20 minutes.
2. Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Add the corn in a single layer and cook without stirring until charred in spots on the bottom, 3-4 minutes, then stir and continue cooking until blistered throughout, 2-3 minutes more. Transfer to a bowl.
3. Add the black beans to the same skillet with 2 tablespoons of the lime juice; cook, stirring, until warmed through and slightly sticky, about 2 minutes. Stir into the charred corn along with half the cilantro; set aside.
4. Wipe out the skillet and add the remaining 2 tablespoons oil; heat over high until shimmering. Add the steak and sear undisturbed until a deep brown crust forms on the first side, 4-5 minutes.
5. Flip the steak and sear the second side until an instant-read thermometer reads 130-135 F for medium-rare, 3-4 minutes more. Transfer to a cutting board, tent loosely with foil, and rest 8-10 minutes before slicing thin against the grain.
6. While the steak rests, mash the avocados in a bowl with the sour cream, the remaining lime juice, and the remaining cilantro until mostly smooth with a few small chunks; season with the remaining 1/2 teaspoon salt.
7. Toss the warm rice with any juices pooled on the cutting board from the steak and season with salt to taste.
8. Warm the tortillas one at a time in a dry skillet or directly over a gas flame until pliable and lightly speckled, about 20 seconds per side.
9. Divide the rice, corn-bean mixture, sliced steak, avocado crema, and shredded cheese among the tortillas, fold in the sides, and roll tightly into burritos.

Dishes with a similar flavor shape

• Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern
• Thai Green Curry with Tofu and Vegetables — Thai
• Vegetable Red Curry with Tofu — Thai
• Legim (Pureed Vegetable Stew with Beef and Salt Cod) — Haitian
• Sheet-Pan Loaded Vegetarian Nachos — Mexican

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.