Thai Beef Salad Wraps
This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.(Cooking Light Magazine 8-04)
Yield: 6 Ready in 45 minutes
15 people trying soon
Verified by stevemur
|1 poundFlank steak; trimmed|
|1/4 teaspoonBlack pepper|
|1 cupCucumber; cubed and peeled|
|1/2 cupGrape or cherry tomatoes; halved|
|1/4 cupShallots; thinly sliced|
|1 tablespoonFresh mint; chopped|
|1 tablespoonFresh Basil; chopped|
|1 tablespoonFresh cilantro; chopped|
|2 tablespoonsBrown sugar|
|3 tablespoonsLow-sodium soy sauce|
|2 tablespoonsFresh lime juice|
|1/2 teaspoonCrushed red pepper|
|6 10-inchFlour tortillas|
|12 leavesBibb lettuce|
Thai Beef Salad Wraps Preparation
1. Prepare grill to medium-high heat.
2. Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
3. Cut steak diagonally across grain into thin slices. Combine sliced steak, cucmber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
4. Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.
If the tortillas are dry, revive them by wrapping in damp paper towels and microwaving at HIGH for 10 seconds. This will keep them from cracking when you roll them up.
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