Mediterranean Keto Steak Burrito

This Mediterranean Keto Steak Burrito has a tender and flavorful filling. We prepare this burrito with sirloin steak, low-carb tortillas, avocado, cucumber, cherry tomatoes, red onion, spinach, feta cheese, Kalamata olives, parsley, extra-virgin olive oil, and a creamy Greek yogurt-tahini sauce. This burrito has approximately 8 g of net carbs and 590 calories. We make this burrito in only 25 minutes. This Mediterranean Keto Steak Burrito is perfect for quick lunches, weeknight dinners, meal prep, family meals, busy days, healthy eating, low-carb lifestyles, Mediterranean diet plans, and keto meal plans. We refrigerate the cooked steak for almost four days and freeze it for nearly three months. You can serve this burrito with Greek Cucumber Salad, Garlic Roasted Zucchini, Tzatziki Sauce, Roasted Cauliflower, or Lemon Herb Asparagus.

STATS:

• Course: Main Course
• No. of Calories: 590 kcal
• Diet: Keto, Mediterranean
• Prep Time: 15 minutes
• Cuisine: Mediterranean
• Cook Time: 10 minutes
• Portion Size: 1 burrito
• Cooking Mode: Stovetop
• Total Servings: 4
• Difficulty Level: Easy
• Total Time: 25 minutes

TOOLS:

• Skillet
• Cutting board
• Chef’s knife
• Bowls
• Tongs
• Spatula
• Measuring spoons

INGREDIENTS:

STEAK:

• 1 lb. sirloin steak
• ½ tsp salt
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp oregano
• ½ tsp smoked paprika
• ½ tsp cumin
• ¼ tsp black pepper
• 1 tbsp lemon juice

BURRITO FILLING:

• 4 tortillas
• ½ cup cucumber
• ½ cup cherry tomatoes
• ¼ cup red onion
• ½ avocado
• ⅓ cup feta cheese
• ¼ cup Kalamata olives
• 1 cup spinach
• 2 tbsp parsley

MEDITERRANEAN SAUCE:

• Half cup Greek yogurt
• One tbsp. tahini
• Lemon juice, one tbsp.
• 1 garlic clove
• ½ tsp oregano
• ¼ tsp salt
• 2 tbsp water

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

SIRLOIN STEAK:

• It will provide tender, flavorful protein and make the burrito hearty and satisfying.

TORTILLAS:

• We use tortillas to keep the burrito low in carbohydrates while providing a soft and flexible wrap. Alternatively, you can use almond flour tortillas, coconut flour tortillas, or lettuce wraps.

GREEK YOGURT:

• Greek yogurt will make the sauce creamy, smooth, and tangy. As an alternative, you can use full-fat sour cream or unsweetened dairy-free yogurt.

FETA CHEESE:

• We use feta cheese to provide a salty Mediterranean flavor and creamy, tangy texture.

CHERRY TOMATOES:

• Cherry tomatoes will add freshness, juiciness, and color to the burrito.

KALAMATA OLIVES:

• Kalamata olives will provide a classic salty Mediterranean flavor to the burrito.

SPINACH:

• We use spinach to add freshness, color, and nutrients to the burrito. Alternatively, you can use arugula or romaine lettuce.

TAHINI:

• Tahini will add richness and a nutty flavor to the Mediterranean sauce. As an alternative, you can use almond butter or extra Greek yogurt.

INSTRUCTIONS:

1. Include the lemon juice, steak, pepper, olive oil, salt, garlic, cumin, oregano, and paprika in a dish.
2. Whisk perfectly and marinate for almost ten minutes.
3. Stir the salt, Greek yogurt, oregano, tahini, garlic, and lemon juice.
4. Include the water carefully till creamy and smooth.
5. We make slices of the avocado, cucumber, red onion, and tomatoes.
6. Cut the parsley and olives into slices.
7. Warm a pan, and cook the steak for almost four minutes.
8. Bring it out of the pan and cool it for almost three minutes.
9. Warm all the tortillas in a dry pan for almost fifteen seconds.
10. Distribute the yogurt sauce on all tortillas.
11. Include the parsley, spinach, olives, steak, feta, cucumber, avocado, tomatoes, and onion.
12. Fold the bottom and sides inwards and roll the burritos tightly.
13. Put the burrito seam-side down in a pan & toast for almost two minutes if required.
14. Make half slices and serve quickly with additional sauce.

TIPS:

• Strain out the watery veggies and then include them.
• Make slices of the steak against the grain for perfect tenderness.
• Cool the steak for some time and then assemble.
• Include red pepper flakes for additional spice.
• Heat the tortillas and then roll them.
• You could toast the burrito to get a crispier exterior.

SERVING SUGGESTIONS:

SALADS:

• Greek Cucumber Salad
• Mediterranean Chopped Salad
• Tomato Feta Salad
• Avocado Herb Salad
• Lemon Parsley Salad

VEGETABLE:

• Garlic Roasted Zucchini
• Lemon Herb Asparagus
• Roasted Cauliflower
• Grilled Eggplant
• Sautéed Spinach

DIPS & SAUCES:

• Tzatziki Sauce
• Garlic Yogurt Sauce
• Creamy Tahini Sauce
• Avocado Dip
• Whipped Feta Dip

STORAGE INFORMATION:

FRIDGE:

• Store the cooked steak for more than two to three days in a locked box.

FREEZER:

• Store the cooked steak individually for longer than 90 days.

FAQs:

May we include a different cut of steak?

• Yes, you can use an extra tender cut, flank steak, strip steak, or ribeye.

Will we include additional veggies?

• Yes, you can use arugula, spinach, cucumber, lettuce, or zucchini.

May we prepare this steak earlier?

• Yes, you can cook it for more than three days and chill it.

NUTRITIONAL FACTS:

No. of Calories: 590 kcal

Sodium: 1,050 mg

Net Carbs: 8 g

Fiber: 7 g

Sugar: 4 g

Fats: 39 g

Proteins: 43 g

Portion: 1 burrito

Total Carbs: 15 g