Grilled Steak Wraps
Finish with: Mixed Berries
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 591 |
| pro | 39 g |
| total fat | 22 g |
| sat. fat | 6 g |
| carb | 80 g |
| fibre | 10 g |
| chol | 46 mg |
| sodium | 963 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 39% |
| vit A | 8% |
| vit C | 30% |
| folate | 51% |
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2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) dijon mustard
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) flank marinating steak or top sirloin grilling steak
1 avocado, peeled, pitted and chopped
4 cups (1 L) torn lettuce
Tomato corn salsa
8 large whole wheat tortillas
Preparation:
In shallow dish, whisk vinegar, mustard, oil, garlic, salt and pepper; add steak, turning to coat. Let stand for 10 minutes.
Place steak on greased grill or in grill pan over medium-high heat; brush with marinade. Close lid and grill, turning once, until browned but still pink inside, about 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain. Wrap beef, avocado, lettuce and salsa in tortillas.
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