Sheet Pan Cheesy Steak Fajita Burritos

Ingredients

• 1360g (48oz) flank or skirt steak
• 3/4 teaspoon baking soda
• 2 teaspoon water
• 40g (2 Tbsp) tomato paste
• 15g (1 Tbsp) soy sauce
• 30g (2 Tbsp) adobo sauce
• 3 packets (~90g) taco seasoning
• 20g (1 ½ Tbsp) neutral oil
• 1 tsp cumin
• 6 bell peppers, diced
• 2 onions, diced
• 15g (1 Tbsp) coarse salt
• 280g (10oz) pico de gallo
• 150g (⅔ cup) 0% Greek yogurt
• 120g (1 cup) reduced-fat mozzarella cheese
• 80g (⅔ cup) reduced-fat cheddar cheese
• 80g (⅔ cup) reduced-fat mozzarella (for melting on top)
• Chopped fresh cilantro, for garnish
• 12 low carb burrito tortillas (Mission used)

Instructions

1. Preheat oven to 425°F (220°C).
2. Slice flank steak thinly against the grain into strips. In a bowl, combine steak with baking soda and water. Let sit for 10-15 minutes to tenderize.
3. After 10-15 minutes, add marinade ingredients (tomato paste, soy sauce, adobo sauce, taco seasoning, neutral oil, cumin) to the steak mixture. Mix well and set aside.
4. Add diced bell peppers and onions to a sheet pan. Roast at 425°F (220°C) for 20-30 minutes, or until softened and slightly charred.
5. Place a wire rack on top of the roasted vegetables on the sheet pan (or layer the steak directly on top of the veggies if no rack is available). Arrange the marinated steak strips evenly over the rack/veggies.
6. Broil under high heat for approximately 8 minutes, or until the meat is fully browned and slightly charred. Keep a close eye to prevent burning.
7. Remove the sheet pan from the oven. Mix the cooked steak and vegetables together. Stir in pico de gallo, Greek yogurt, mozzarella, and cheddar cheese until combined.
8. Divide the mixture into 12 portions. Spoon each portion into a low-carb burrito tortilla, roll up the burritos, and store them for freezing.
9. To reheat, microwave for 2 minutes, then pan-fry for a few minutes on each side until golden brown.