Sheet Pan Cheesy Steak Fajita Burritos
Serves 12
Directions
- 1Preheat oven to 425.
- 2Slice flank steak thinly against the grain into strips.
- 3Add sliced steak to a bowl, and combine with baking soda and water.
- 4Let sit for 10-15 minutes before adding other marinade ingredients.
- 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.
- 6Add diced peppers and onions to a sheet pan, roast at 425 for 20-30 minutes (or until softened/charred to your liking).
- 7Once done, add a wire rack right on top of the vegetables.
- 8Layer sliced steak until the rack is fully covered.
- 9Place under a high broil to mimic high heat grilling.
- 10Cook until meat is fully browned and there is some charring on the meat, approximately 8 minutes.
- 11Remove, mix meat and veggies.
- 12Add cheese, pico, and Greek yogurt - mix to combine.
- 13Top with more cheese and cilantro, portion into 12 servings.
- 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.
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