Sheet Pan Cheesy Steak Fajita Burritos

Serves 12
instagram.com

Directions

  1. 1Preheat oven to 425.
  2. 2Slice flank steak thinly against the grain into strips.
  3. 3Add sliced steak to a bowl, and combine with baking soda and water.
  4. 4Let sit for 10-15 minutes before adding other marinade ingredients.
  5. 5After 10-15 minutes, add tomato paste, soy sauce, adobo sauce, taco seasoning, cumin, and oil to the steak, mix, and place to the side.
  6. 6Add diced peppers and onions to a sheet pan, roast at 425 for 20-30 minutes (or until softened/charred to your liking).
  7. 7Once done, add a wire rack right on top of the vegetables.
  8. 8Layer sliced steak until the rack is fully covered.
  9. 9Place under a high broil to mimic high heat grilling.
  10. 10Cook until meat is fully browned and there is some charring on the meat, approximately 8 minutes.
  11. 11Remove, mix meat and veggies.
  12. 12Add cheese, pico, and Greek yogurt - mix to combine.
  13. 13Top with more cheese and cilantro, portion into 12 servings.
  14. 14Add to low carb burrito tortillas, roll, and store frozen.

Ingredients

  • 1360 g flank or skirt steak
  • 0.75 tsp baking soda
  • 2 tsp water
  • 40 g tomato paste
  • 15 g soy sauce
  • 30 g adobo sauce
  • 3 packets taco seasoning
  • 20 g neutral oil
  • 1 tsp cumin
  • 6 bell peppers, diced
  • 2 onions, diced
  • 15 g coarse salt
  • 280 g pico de gallo
  • 150 g 0% Greek yogurt
  • 120 g reduced-fat mozzarella cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat mozzarella
  • 1 fresh cilantro, chopped
  • 12 low carb burrito tortillas

Equipment

sheet panwire rackbowloven

Tips

  • Use baking soda and water to tenderize thin-sliced meat.
  • Store burritos frozen.
  • To reheat, microwave for 2 minutes then toss on a pan for a few minutes to brown each side.