MINI STEAK & CHEESE BURRITOS
Serves 16
Directions
- 1Slice the skirt steak in half.
- 2Heavily salt each side of the skirt steak.
- 3Add Tajin for acidity to each side of the skirt steak.
- 4Add the Carne Asada dry rub (2 Tbsp Ancho Chili powder, 1 Tbsp each of Garlic, Onion, Black pepper, and 1 tsp Cumin) to each side of the skirt steak.
- 5Repeat the seasoning process for about 2 pounds of meat.
- 6Place the seasoned steak on a wire rack and put it uncovered in the fridge for at least 4 hours for dry brine.
- 7When ready to cook, add 20g of avocado oil to a pan.
- 8Pan fry or grill the steak over high heat for 2 minutes per side until you get a beautiful sear.
- 9Chop the cooked steak into small pieces.
- 10Add some cilantro to the chopped steak and mix.
- 11Grab a low-carb tortilla.
- 12Add a spoonful of nonfat Greek yogurt to the tortilla.
- 13Add some reduced-fat cheddar cheese to the tortilla.
- 14Top off the tortilla with the chopped steak.
- 15Carefully roll the burrito, making sure to secure all the contents.
Ingredients
- 900 g grass-fed skirt steak, exterior fat trimmed
- salt
- Tajin
- 2 Tbsp Ancho Chili powder
- 1 Tbsp Garlic
- 1 Tbsp Onion
- 1 Tbsp Black pepper
- 1 tsp cumin
- 20 g Avocado oil
- 16 low-carb tortillas
- 240 g reduced fat sharp cheddar cheese
- 320 g nonfat Greek yogurt
- Cilantro
Equipment
cutting boardknifewire racktraypantongsbowl
Tips
- Dry brine on wire rack uncovered in the fridge for 4+ hours for best results.
- Cook in 2 batches.
- Store frozen for up to 3 months.
- Microwave for 60-90 seconds to reheat.
- Quickly toast the burritos in a dry pan before freezing to brown the tortillas.
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