Land and sea join forces in this flavor-packed surf and turf burrito that brings together flavorful pan-fried shrimp and carne asada.
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What Is a Surf and Turf Burrito?
A surf and turf burrito is a spin on the classic Mexican food consisting of a large flour tortilla tightly rolled around a filling of land and sea proteins, such as carne asada beef and pan-fried shrimp. In addition to meats, seafood, and veggies, other popular burrito fillings include beans, cheese, rice, and salsa.
4 Tips for Making a Surf and Turf Burrito
Follow these tips to make the cooking process easier:
- 1. Sync up your protein cook times. Timing is important when preparing the proteins for a surf and turf burrito. Be mindful of the amount of time required to cook and rest each ingredient so that the two proteins will be ready at the same time.
- 2. Switch up the meat. If you’re not a steak fan, make your surf and turf burrito with an alternative like shredded chicken, ground turkey, or ground beef. For a pescatarian version, use a plant-based beef alternative.
- 3. Use the right amount of filling. For a standard burrito using a 10-inch flour tortilla, aim to add no more than around 1–1½ cups of filling to avoid a messy, overstuffed dish.
- 4. Experiment with additions. Customize your surf and turf burritos with a variety of fillings and toppings. Swap the refried beans for whole black beans or pinto beans. Incorporate shredded Chihuahua cheese, a Mexican cheese blend, cheddar, or Cotija cheese into your fillings. Add additional roasted and raw vegetables, like red peppers, onions, and shredded lettuce. Switch up the toppings with guacamole, pickled jalapeños, red cabbage slaw, and more. Ladle salsa verde or enchilada sauce over the top to make a wet burrito.
Easy Surf and Turf Burrito Recipe
makes
prep time
25 mintotal time
55 mincook time
30 minIngredients
Note: The total time does not include 20 minutes of inactive time.
- 1
In a small bowl, combine the salt, cumin, garlic powder, onion powder, chili powder, oregano, black pepper, and cayenne pepper.
- 2
Drizzle about 1 tablespoon of avocado oil over the sirloin steaks and season with ½ of the spice mixture, using your fingers to massage the seasonings into the meat. Set the steak aside to marinate for 15 minutes.
- 3
In a large bowl, combine the shrimp, the remaining 1 tablespoon of avocado oil, and the remaining spice blend and toss to coat.
- 4
Heat a large nonstick skillet over medium heat.
- 5
Add the shrimp to the skillet and squeeze the lime juice over top. Cook the shrimp until it is opaque, about 5 minutes.
- 6
Transfer the shrimp to a bowl, cover it, and set it aside.
- 7
Add the seasoned steak to the same skillet and cook until the surface is brown and the inside is medium-rare, about 4–5 minutes per side. If all of the flank steak doesn’t fit in the skillet at once, cook the meat in 2 batches or use 2 pans simultaneously.
- 8
Transfer the flank steak to a cutting board and let it rest for 5 minutes. Slice the steak into bite-sized pieces.
- 9
Assemble the burritos. Spread 2 tablespoons of refried beans in the lower portion of each flour tortilla. Divide the Mexican rice, cooked steak, and cooked shrimp between the tortillas. Finish off each filling bundle with shredded cheese, sour cream, and pico de gallo.
- 10
Tuck in the sides of the burrito toward the center and roll the tortilla away from yourself and over the filling to seal. Optionally, place the assembled burrito seam side down in a skillet over medium-high heat until the tortilla is golden brown. Serve the burritos immediately with hot sauce.
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