RECIPE: Savory Campfire Burritos, Perfect for Fireside Meals

A little bit of meal prep goes a long way, especially ahead of a weekend retreat to the woods. Some would argue for hotdogs as the ultimate campfire food, but with a bit more planning, this recipe for steak burritos is far more filling. Endlessly customizable and easy to throw, fully prepared, into a cooler, these campfire burritos are the perfect meal plan for a weekend camping trip. Hot tip: substitute the steak with black beans for an equally delicious vegetarian alternative.

Ingredients

1 sirloin steak

salt

smoked paprika

pepper

Worcester sauce

1 sprig of rosemary

1 cup white rice

1 tbsp butter

1 tsp lime juice

loose leaf spinach

salsa or salsa verde

pickled jalapenos

sour cream

large flour tortillas 

grated cheese

aluminum foil

Method

1. Season steak with salt, pepper, smoked paprika worcester sauce, and rosemary. Set aside.

2. Wash rice, then add it to a rice cooker or pot to cook, following instructions on the label for proper water to rice ratios and cook time. Once the rice is cooked, add butter, salt and lime juice to taste. Combine and fluff it with a fork, then set it aside and allow it to cool completely.

3. Heat olive oil in a frying pan. Add steak to pan and sear on both sides. Cook it to preferred temperature; medium rare to well done generally works best. Once the steak is done, remove it from the heat and let it rest. You’ll want it to be completely cooled before moving on. 

4. Pat the steak dry with a paper towel. Slice the meat into thin strips, removing any fatty or tough sections as you go (this will make it easier to bite into.)

5. It’s time to assemble your burritos. In the ingredients section, you’ll note that many of the ingredients don’t list particular measurements– this is because you’ll want to portion each burrito to taste. As you assemble your burritos, there are a few things to consider. First, for campfire cooking or meal prep, you’ll want to make sure all of the ingredients are cool and patted dry (with the exception of the salsa and sour cream). 

6. Place your ingredients in the center of a flour tortilla, in a flattened log shape. In total, the ingredients shouldn’t take up more than one third of the total area of the tortilla, and there should be space left on either side of the ingredients longways for the tortilla to tuck in.

7. Order matters. Rice and steak should be the first on the tortilla. These are the ingredients you’ll want to heat the most once it’s in the fire. They will also have been dried and cooled, so they won’t dampen the tortilla in transit. Next, place your wet ingredients,i.e. salsa, jalapenos, and sour cream, safely on the steak and rice. This is your center. The rice and meat act as a barrier between the wet ingredients and the absorbent outer layer.

Finally, place spinach on top, and finish with grated cheese. This is the second barrier between the tortilla and sauces. 

8. You’re ready to roll. Fold the tortilla edge closest to you over the top, then press the ingredients together into a tube shape using the top flap of the tortilla and the extra tortilla on the edges. The ingredients should compress together, making it easier to roll. Once the bundle feels firm, roll the ingredients back slightly toward you, into the top flap, tucking the edges and top flap in as you do. 

9. The hardest part is over. Slowly roll the burrito together away from you, ensuring the edges remain tucked as you do. The final roll should lay on the edge of the bottom flap, so that the seam of the burrito is weighed down by its own ingredients. 

10. Next, grab a sheet of aluminum foil. Repeat the wrapping motion around the burrito. 

11. Repeat the assembly process with your remaining ingredients. A single filet can make two to six burritos, depending on size and portioning.

To Heat

The campfire cooking element of this recipe is remarkably simple. For actual fires, use the same method as a hobo meal or baked potato– place at the base of the fire and let sit for five minutes. Then, retrieve it with tongs and unwrap. 

For charcoal grills, set the aluminum wrapped burritos directly in the burning coals. Let them heat while other food is prepared, 5 to 10 minutes. Use a glove or other tool to lift the grate and grab the burrito from the flames.

These burritos can also be heated in the oven at 350 Fahrenheit for five minutes.