SPICY STEAK SALAD WRAPS
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies should the need for a different option arise.
Provided by Molly Baz
Categories Bon Appétit Steak Lettuce Chile Pepper Hot Pepper Lime Juice Yogurt Radish Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
STEAK SALAD
This is a quick and easy meal for those hot summer evenings.
Provided by Linda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g
COLORFUL BEEF WRAPS
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
STEAK SANDWICH WRAP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple steak wrap is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt. Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and arugula on each lavash piece and roll up. Cut each roll into four pieces.
Nutrition Facts : Calories 386 g, Fat 17 g, Fiber 2 g, Protein 34 g, SaturatedFat 7 g
STEAK SALAD WRAP
This is a traditional salad which has it's own dressing. It has steak strips in it and it's tasty with tortillas.
Provided by The Breadman
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the red pepper, packed brown sugar, Worcestershire sauce, Chili, and vinegar in a bowl.
- Rub the mix onto the steak.
- Grill the steak and once cooked, cut into in small strips.
- Mix all of the vegetables together in a bowl.
- Squeeze lemon into the bowl.
- Add juice and oil.
- Add salt, black and red peppers.
- Mix the steak into the salad.
- Place some of the salad in your tortilla and enjoy. Feel free to add non-fat sour cream and shredded cheese.
Nutrition Facts : Calories 868.2, Fat 36.4, SaturatedFat 6.5, Cholesterol 89.6, Sodium 2454.2, Carbohydrate 90, Fiber 10.6, Sugar 13.2, Protein 49.9
STEAK SALAD WRAPS WITH HORSERADISH SAUCE
A great use for steak leftovers from Cooking light. You could use flour tortillas in place of the flat bread.
Provided by dicentra
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine low-fat yogurt and horseradish, stirring with a whisk.
- Arrange 3/4 cup Grilled Flank Steak on each flatbread.
- Top each flatbread with 1/4 cup lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber.
- Spoon 2 tablespoons yogurt mixture over each serving; roll up.
- Wrap in aluminum foil or wax paper; chill.
Nutrition Facts : Calories 174, Fat 7.7, SaturatedFat 3.3, Cholesterol 36.7, Sodium 82.5, Carbohydrate 5.4, Fiber 0.9, Sugar 4, Protein 20.3
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STEAK SALAD WRAPS RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (6)Author Molly BazServings 4Estimated Reading Time 3 mins
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and ¾ tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
STEAK SALAD WRAPS - A LITTLE AND A LOT
From alittleandalot.com
Category BeefEstimated Reading Time 5 mins
- Add all the marinade ingredients to a food processor fitted with the chopping blade. Process on high for 1-2 minutes, until well blended.
- Add all ingredients to a small bowl and stir to combine. Taste, and add more chili garlic sauce, lime juice or salt, if desired. Cover and refrigerate until ready to use, up to 3 days.
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