Mini Steak & Cheese Burritos

Snack-size burritos with steak, cheese, and high protein content.

Ingredients

• 900g (32oz) grass-fed skirt steak, exterior fat trimmed
• Salt & Tajin, for seasoning
• 2 Tbsp Ancho Chili powder
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp black pepper
• 1 tsp cumin
• 20g (4 tsp) Avocado oil
• 16 low-carb tortillas (Mission carb balance)
• 240g (8oz) reduced fat sharp cheddar cheese
• 320g (11oz) nonfat Greek yogurt
• Cilantro, for garnish

Instructions

1. Slice the skirt steak in half and heavily season each side with salt and Tajin.
2. Apply the carne asada dry rub consisting of ancho chili powder, garlic, onion, black pepper, and cumin.
3. Place the seasoned steak on a wire rack and refrigerate uncovered for at least four hours.
4. Cook the steak over high heat for two minutes on each side until seared.
5. Chop the cooked steak into small pieces, add cilantro, and set aside.
6. To assemble, place a low-carb tortilla on a flat surface, add a spoonful of fat-free Greek yogurt, some reduced-fat cheddar cheese, and top with steak.
7. Carefully roll the tortilla to ensure all contents are secure.
8. Optionally, toast the burritos in a dry pan to brown the tortillas.
9. Store the burritos in the freezer for up to three months.
10. To reheat, microwave for 60-90 seconds until heated through.

Notes

I recommend using a grill for better charring. If available, preheat on high for 10-15 minutes, add oil to the steak exterior, then sear each side for 2 minutes.

Recipe Source: “https://www.instagram.com/reel/DIrV94jJeGk/?igsh=dDNpY3UzZjFhbWpr"