Home Style Cooking

Tuesday, January 06, 2009

Steak Wraps

Easy, fast and delicious. It's perfect for left over beef in any form as long as it's tender. Steak is fine, but so is pot roast.

You will need whole wheat flour tortillas, the large kind. Whole wheat is healthier.
You will also need some sliced left over steak or roast, etc.
Some tiny sweet salad tomatoes,sliced
Baby spinach or lettuce,
Thin cucumber slices
thinly sliced sweet red or yellow onion (vidalia is nice)
Sweet red peppers from a jar.
A salad dressing or sauce of your choice( a recipe for one follows)

Just layer the tortillas with the greens, tomato, cukes, peppers and onions.. roll up and heat for a few minutes if you wish, though its not necessary.

For a variation, you can use left over chicken or beef and left over potatoes which you fry til a bit crispy. Add the rest of the ingredients and heat the entire thing til its warm.
This makes a full and healthy meal.
Serve with sauce of your choice, even ketchup mixed with mayonnaise can be nice. For chicken try a honey mustard sauce if you like.
Any nice salad dressing will fit the bill also.
If you add salsa you can spice it up Mexican style too!

Saucy Marinade for steak or beef:
this marinade is from better homes and gardens recipes:

1 (1-1/2 to 2 pounds) flank steak
1/4 cup chopped fresh rosemary or 1 tablespoon dried, crumbled
1 tablespoon chopped fresh marjoram or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1-1/2 teaspoons minced garlic
1-1/2 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus additional for grill pan
Directions
1. Trim fat from steak and place steak in a shallow dish. Stir together rosemary, marjoram, oregano, garlic, paprika, salt, and peppers in a small bowl. Stir in the oil until combined.
2. Spoon herb mixture evenly over both sides of steak, rubbing in. Cover and marinate in the refrigerator 1 hour or up to 24 hours.
3. Preheat grill pan over moderately high heat. Lightly coat pan with oil and place steak in pan. Grill, turning once, until a meat thermometer inserted into center of steak registers 125 degree F for medium rare, 10 to 12 minutes.
4. Transfer to a cutting board. Cover and let stand 10 minutes before cutting, across the grain, into very thin slices. Makes 8 servings.

1 comment:

  1. Gotta tell you that this recipe is now a staple in my home.
    I get home from work and the kids are asking for it all the time now.
    I toast them a bit and they love the outside crispy.
    I fill them with beef, chicken even fish sometimes and its a delightful meal.
    Thanks I love the blog but post more often please!

    ReplyDelete