MINI STEAK & CHEESE BURRITOS

Serves 16
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Directions

  1. 1Slice the skirt steak in half.
  2. 2Slice the skirt steak in half.
  3. 3Slice the skirt steak in half.
  4. 4Heavily salt each side of the skirt steak.
  5. 5Heavily salt each side of the skirt steak.
  6. 6Heavily salt each side of the skirt steak.
  7. 7Add Tajin for acidity to each side of the skirt steak.
  8. 8Add Tajin for acidity to each side of the skirt steak.
  9. 9Add Tajin for acidity to each side of the skirt steak.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Repeat the seasoning process for about 2 pounds of meat.
  14. 14Repeat the seasoning process for about 2 pounds of meat.
  15. 15Repeat the seasoning process for about 2 pounds of meat.
  16. 16Place the seasoned steak on a wire rack and put it uncovered in the fridge for at least 4 hours for dry brine.
  17. 17Place the seasoned steak on a wire rack and put it uncovered in the fridge for at least 4 hours for dry brine.
  18. 18Place the seasoned steak on a wire rack and put it uncovered in the fridge for at least 4 hours for dry brine.
  19. 19When ready to cook, add 20g of avocado oil to a pan.
  20. 20When ready to cook, add 20g of avocado oil to a pan.
  21. 21When ready to cook, add 20g of avocado oil to a pan.
  22. 22Pan fry or grill the steak over high heat for 2 minutes per side until you get a beautiful sear.
  23. 23Pan fry or grill the steak over high heat for 2 minutes per side until you get a beautiful sear.
  24. 24Pan fry or grill the steak over high heat for 2 minutes per side until you get a beautiful sear.
  25. 25Chop the cooked steak into small pieces.
  26. 26Chop the cooked steak into small pieces.
  27. 27Chop the cooked steak into small pieces.
  28. 28Add some cilantro to the chopped steak and mix.
  29. 29Add some cilantro to the chopped steak and mix.
  30. 30Add some cilantro to the chopped steak and mix.
  31. 31Grab a low-carb tortilla.
  32. 32Grab a low-carb tortilla.
  33. 33Grab a low-carb tortilla.
  34. 34Add a spoonful of nonfat Greek yogurt to the tortilla.
  35. 35Add a spoonful of nonfat Greek yogurt to the tortilla.
  36. 36Add a spoonful of nonfat Greek yogurt to the tortilla.
  37. 37Add some reduced-fat cheddar cheese to the tortilla.
  38. 38Add some reduced-fat cheddar cheese to the tortilla.
  39. 39Add some reduced-fat cheddar cheese to the tortilla.
  40. 40Top off the tortilla with the chopped steak.
  41. 41Top off the tortilla with the chopped steak.
  42. 42Top off the tortilla with the chopped steak.
  43. 43Carefully roll the burrito, making sure to secure all the contents.
  44. 44Carefully roll the burrito, making sure to secure all the contents.
  45. 45Carefully roll the burrito, making sure to secure all the contents.

Ingredients

  • 900 g grass-fed skirt steak, exterior fat trimmed
  • 900 g grass-fed skirt steak, exterior fat trimmed
  • 900 g grass-fed skirt steak, exterior fat trimmed
  • salt
  • salt
  • salt
  • Tajin
  • Tajin
  • Tajin
  • 2 Tbsp Ancho Chili powder
  • 2 Tbsp Ancho Chili powder
  • 2 Tbsp Ancho Chili powder
  • 1 Tbsp Garlic
  • 1 Tbsp Garlic
  • 1 Tbsp Garlic
  • 1 Tbsp Onion
  • 1 Tbsp Onion
  • 1 Tbsp Onion
  • 1 Tbsp Black pepper
  • 1 Tbsp Black pepper
  • 1 Tbsp Black pepper
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 20 g Avocado oil
  • 20 g Avocado oil
  • 20 g Avocado oil
  • 16 low-carb tortillas
  • 16 low-carb tortillas
  • 16 low-carb tortillas
  • 240 g reduced fat sharp cheddar cheese
  • 240 g reduced fat sharp cheddar cheese
  • 240 g reduced fat sharp cheddar cheese
  • 320 g nonfat Greek yogurt
  • 320 g nonfat Greek yogurt
  • 320 g nonfat Greek yogurt
  • Cilantro
  • Cilantro
  • 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.