Steak Burritos

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  30 oz Beef Sirloin, Top
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  1 Beef Sirloin, Top(0g)
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  10 Rice, White, Long-Grain(450g)
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  3 Bell Pepper(450g)
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  1 Garlic(0g)
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  10 Fat-Free Cheddar Cheese(280g)
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  8 Carb Balance Tortillas(0g)

  Mission Carb Balance tortillas. Found in the bread/tortilla aisle.

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  10 Sour Cream(300g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 Greek Yogurt (Nonfat)(150g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 JalapeñO Pepper(0g)
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  1 Lime(45g)

Instructions

1. 1Pat the steak dry and season generously with salt and pepper. Heat a large skillet over medium-high heat for 2 minutes, then sear the steak for 4–5 minutes per side until the internal temperature reaches 130–135°F for medium-rare, with a golden-brown crust. Transfer to a cutting board, let rest for 5 minutes, then slice against the grain into ¼-inch strips.
2. 2Bring water to a boil in a pot, add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender and water is absorbed. Fluff with a fork.
3. 3Dice the bell peppers and mince the garlic and jalapeño. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the peppers and garlic, and cook for 5–7 minutes, stirring occasionally, until the peppers are tender and lightly charred at the edges.
4. 4Combine the sour cream, Greek yogurt, and jalapeño in a bowl, squeeze in the lime juice, and stir until smooth. Season with salt and pepper to taste.
5. 5Warm each tortilla over a gas flame or in a dry skillet for 10–15 seconds per side until pliable. Lay each tortilla flat and layer in order: rice, steak strips, peppers, cheddar cheese, and 2 tablespoons of the sauce.
6. 6Roll each burrito tightly by folding in the sides first, then rolling away from you until sealed. Divide evenly into 8 airtight containers while still warm, placing seam-side down.