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Steak Wrap
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Easy |
Ingredients
1/2 pound flank steak
1 Tablespoon chili powder
1 Tablespoon cracked pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 red bell pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 red onion, sliced
3 cups lettuce, torn into pieces
1/4 cup goat cheese, crumbled (optional)
4 gf flour tortillas
For pico de gallo:
1/2 small white or red onion or 8 slender scallions finely chopped, rinsed, &drained
2 Tablespoons fresh lime juice
2 large ripe tomatoes, seeded, if desired, and finely diced
1/4-1/2 cup chopped fresh cilantro (leaves and tender stems)
1-2 jalapeño peppers, seeded and minced
1 medium garlic clove minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt, or to taste |
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Directions
For pico de gallo:
Combine all ingredients. Adjust seasonings to taste.
For wraps:
Combine chili powder, pepper, cumin and salt. Rub mixture entirely surface of flank steak.
Prepare a grill.
Grill steak about 5 minutes on each side.
Transfer steak to a cutting board and thinly slice.
In the center of each flour tortilla place equal amounts of: peppers, onion, lettuce, steak slices and a sprinkling of cheese. Top with pico de gallo, roll up and serve. |
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Tips
For gf flour tortillas;
2 cups gf flour (we used the Gluten-Free Pantry’s Country French Bread Mix as a direct substitution for flour)
1/4 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup warm milk
2-1/2 Tablespoons vegetable oil
In a medium bowl, combine gf flour with salt and baking powder.
In a separate bowl, combine warm milk with oil. Using an electric mixer, beat flour mixture on low speed. Gradually add warm milk and oil mixture until liquid is absorbed. Increase mixer speed to medium and continue to beat for about 1 minute.
Gather dough into a ball, place in a lightly greased bowl; cover and let sit for 45 minutes.
Cut dough into 8 equal portions. (Keep remaining dough covered while working with each piece.)
Roll out one piece of dough on a gf floured surface until it is about 6-8" in diameter. Place a plate on top of dough and cut around outer edges. This will give you a nice round tortilla shape. Continue with remaining pieces of dough until you have 8 tortillas. Cover tortillas with a clean dishcloth.
Heat a large skillet or griddle over medium-high heat. Lightly grease pan with vegetable oil. Place one tortilla on hot skillet and cook for 1 minute. When tortilla begins to bubble in places, flip and continue to cook for 1 additional minute or until it slightly bubbles and browns in places. Place finished tortilla’s under a clean, damp dishcloth. |
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