マクロビオティックで高タンパクなシートパンチーズステーキファヒータブリトー #shorts

マクロビオティックで高タンパクなシートパンチーズステーキファヒータブリトー #shorts

Welcome back to the Sheetpan Meal Prep, where I’m showing you how to use just one sheet pan to make high protein meals in bulk for as little effort as possible. Today, we’re making cheesy steak fajita burritos that pack 45 g of protein each for only 425 calories. So, for almost no effort at all, you get 12 cheesy steak fajita burritos that you can store frozen and have for meals for weeks. Let me show them. Get three lbs of flank steak and slice thinly against the grain until it looks just like this. To help this meat get extra tender, we’re going to use a common stir fry technique and add a mixture of baking soda and water and mixing it until completely combined. Let sit for at least 10 minutes. Add tomato paste, soy sauce, adobo sauce, three packets of taco seasoning, a little bit of cumin and oil and place to the side. To a half-sized sheet pan, add diced bell peppers and diced onions and toss in the oven to roast. Once it’s done, I like to add a wire rack right on top. Layer your sliced meat in the rack just like I’m showing on screen. And you’re going to place that under the broiler to mimic grilling over high heat until you get a nice char on the exterior and the meat’s cooked through. Add in some pico, some mozzarella and cheddar cheese, fat-free Greek yogurt. Give it a mix until completely combined. Then top off with some more mozzarella and cilantro. Portion into 12 equally sized servings. Add to a low carb burrito sized tortilla. Roll tightly and repeat 12 times. And then store frozen and enjoy.

THE SHEET PAN MEAL PREP SERIES
Episode 9

Per Burrito (Makes 12)
425 Calories
45g Protein
46g Carbs
19g Fat

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Sheet Pan Fajita Steak:
1360g (48oz) flank or skirt steak

Tenderizer:
3/4 teaspoon baking soda
2 teaspoon water
40g (2 Tbsp) tomato paste
15g (1 Tbsp) soy sauce30g (2 Tbsp) adobo sauce3 packets (~90g) taco seasoning20g (1 ½ Tbsp) neutral oil
1 tsp cumin

Fajita Veggies:
6 bell peppers, diced2 onions, diced15g (1 Tbsp) coarse salt

Burrito Fillings:
280g (10oz) pico de gallo
150g (⅔ cup) 0% Greek yogurt
120g (1 cup) reduced-fat mozzarella cheese80g (⅔ cup) reduced-fat cheddar cheese
Optional Topping
80g (⅔ cup) reduced-fat mozzarella (for melting on top)Chopped fresh cilantro, for garnish

Burritos:
12 low carb burrito tortillas
(I used Mission)

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1.) Preheat oven to 425.

2.) Slice flank steak thinly against the grain into strips. Once sliced, add to a bowl, and combine with baking soda and water. This is a common stir fry technique that makes thin sliced meat ultra tender, retain more moisture, AND brown more rapidly. Once combined, let sit for 10-15 minutes before adding other marinade ingredients.

3.) After 10-15 minutes, add marinade ingredients, mix, and place to the side.

4.) Add diced peppers and onions to a sheet pan, roast at 425 for 20-30 minutes (or until softened/charred to your liking).

5.) Once done, add a wire rack right on top (if you don’t have one, just layer meat directly on top of veggies). Layer sliced steak until the rack is fully covered.

6.) Place under a high broil to mimic high heat grilling. The time will vary based on oven – mine took ~8 minutes. Cook until meat is fully browned and there is some charring on the meat.

7.) Remove, mix meat and veggies. Add cheese, pico, and Greek yogurt – mix to combine. Top with more cheese and cilantro, portion into 12 servings, add to low carb burrito tortillas, roll, and store frozen.

8.) To reheat, I usually microwave for 2 minutes then toss on a pan for a few minutes to brown each side.

Enjoy!

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