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) burrito fillings (e.g., pico, mozzarella, cheddar cheese, fat-free Greek yogurt)

Instructions

1. Slice flank steak thinly against the grain.
2. Mix baking soda and water, let sit for at least 10 minutes.
3. Add tomato paste, soy sauce, adobo sauce, taco seasoning, cumin, and oil to the meat mixture.
4. On a half-size sheet pan, add diced bell peppers and onions, and roast in the oven.
5. Place a wire rack on top of the roasted veggies and layer the sliced meat on the rack.
6. Broil until the meat is charred and cooked through.
7. Mix pico, mozzarella, cheddar cheese, and Greek yogurt until combined.
8. Top the meat with the cheese mixture and cilantro.
9. Portion into 12 servings and wrap in low carb burrito-sized tortillas.
10. Store frozen and enjoy.