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Preheat oven to 425°F
Slice flank steak thinly against the grain into strips. Once sliced, add to a bowl and combine with baking soda and water. Let sit for 10-15 minutes before adding other marinade ingredients
After 10-15 minutes, add tomato paste, soy sauce, adobo sauce, taco seasoning, neutral oil, and cumin. Mix and place to the side
Add diced peppers and onions to a sheet pan, roast at 425°F for 20-30 minutes (or until softened/charred to your liking)
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
Place under a high broil to mimic high heat grilling. Cook until meat is fully browned and there is some charring on the meat (approximately 8 minutes)
Remove, mix meat and veggies. Add cheese, pico de gallo, 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
To reheat, microwave for 2 minutes then toss on a pan for a few minutes to brown each side