1Start by roasting diced peppers, onions, and garlic.
2Season each side of the skirt steak with salt and pepper.
3Grill or sear the steak in a pan over super high heat for about 1.5 to 2 minutes on each side until you get a good sear and it's a perfect medium rare.
4Add the cooked steak to a bowl along with your diced roasted peppers.
5Add blended cottage cheese, shredded mozzarella, parmesan, pepper, garlic powder, and chili powder to the bowl.
6Mix all the ingredients together.
7Add a couple of spoonfuls (about 160g) of the filling to a low carb or high protein tortilla.
8Roll the burrito and repeat 10 times.
9Toss some seasoning over the top of the rolled burritos.
10Add the burritos to the oven to roast.
11Store the burritos frozen and reheat by microwaving for 2-3 minutes.
Ingredients
3 red bell peppers
3 poblanos
4 jalapeños
1 large onion
1 tablespoon minced garlic
1 pinch salt
24 oz Skirt steak, trimmed lean of most exterior fat
salt
pepper
400 g blended cottage cheese
80 g low fat mozzarella
40 g parmigiano reggiano
garlic powder
pepper
chili powder
10 burrito sized tortillas
Equipment
grillpanovenbowlscale
Tips
You can also easily sub in chicken for an even leaner/lower calorie dish, or use lean ground beef.
Weigh the entirety of the filling on a scale, and simply divide by 10 to get the quantity needed per burrito (usually ~2 large spoonfuls or 160g).
Store these frozen and reheat by microwaving for 2-3 minutes.