Serves 16
Directions
- 1Trim the exterior fat from the skirt steak.
- 2Heavily salt each side of the skirt steak.
- 3Add Tajin for acidity to help tenderize the meat.
- 4Add the carne asada dry rub (2 Tbsp Ancho Chili powder, 1 Tbsp each: Garlic, Onion, Black pepper, 1 tsp cumin).
- 5Repeat the process for about 2 pounds of meat.
- 6Add the meat to a wire rack and place it in the fridge uncovered for at least 4 hours.
- 7Cook each side of the steak over high heat for just 2 minutes until you get a beautiful sear.
- 8Chop the steak into small pieces.
- 9Add cilantro to the chopped steak.
- 10Grab a low-carb tortilla and add a spoonful of fat-free Greek yogurt, some reduced-fat cheddar cheese, and then top it off with your steak.
- 11Carefully roll, making sure to secure all the contents.
- 12Store these frozen for up to 3 months.
- 13Microwave for about 90 seconds to reheat.
Ingredients
- 900 g grass-fed skirt steak
- 32 oz grass-fed skirt steak
- salt
- Tajin
- 2 Tbsp Ancho Chili powder
- 1 Tbsp Garlic
- 1 Tbsp Onion
- 1 Tbsp Black pepper
- 1 tsp cumin
- 20 g Avocado oil
- 4 tsp Avocado oil
- 16 low-carb tortillas
- 240 g reduced fat sharp cheddar cheese
- 8 oz reduced fat sharp cheddar cheese
- 320 g nonfat Greek yogurt
- 11 oz nonfat Greek yogurt
- Cilantro garnish
Equipment
knifecutting boardwire rackfridgepantongsbowlspoonmicrowave
Tips
- Store burritos frozen for up to 3 months.
- Reheat burritos in the microwave for 60-90 seconds.
- Quickly toasting the burritos in a dry pan before freezing to brown the tortillas.
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