Quick and Easy Leftover Ribeye Steak Carne Asada

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Chop leftover ribeye steak into cubes (about 1 cup).

Heat a skillet over medium heat and add 1-2 tablespoons of butter.

Add 1-2 tablespoons of chopped onions to the skillet and sauté until softened.

Add the cubed ribeye steak to the skillet and season with salt and pepper.

Optionally, sprinkle a little garlic powder or other seasonings on the meat.

Sizzle the meat for about 1 minute, then cover the skillet and turn off the heat, letting it sit.

In another skillet, butter a low-carb tortilla and warm it up over medium heat.

Cook both sides of the tortilla until browned and bubbly, and melt cheddar jack cheese on top.

While the tortilla is heating, warm up coleslaw mix slightly in the covered skillet with the meat.

Once the tortilla is ready, scoop out avocado generously and season with salt and pepper if desired.

Spread the coleslaw mix on the tortilla, top with the meat mixture, and add salsa and Tapatío hot sauce.

Fold the tortilla to create a burrito and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary