Chili-Rubbed Flank Steak Wraps

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 526
Fat 24 g
Satfat 11 g
Protein 37 g
Carbohydrate 45 g
Fiber 4 g
Cholesterol 84 mg
Sodium 276 mg

Ingredients

2 tablespoons tomato paste
2 teaspoons chili powder, or to taste
Salt
1 pound flank steak
4 (10-inch) soft flour tortillas
1 cup jarred salsa
1 cup shredded Cheddar (4 oz.)
1 cup iceberg lettuce, thinly shredded (8 oz.)

Preparation

Preheat broiler and place rack about 6 inches from heat source. Line a broiling pan with foil. Combine tomato paste, chili powder and a pinch of salt in a small bowl. Rub tomato mixture onto steak, using fingers to press as much as possible onto meat. Place steak on pan and broil for about 6 minutes per side for medium-rare. Remove steak to a cutting board and let stand for 10 minutes. Working against grain, cut steak into very thin slices.

Heat tortillas according to package directions. Lay tortillas flat on a work surface and spread 1/4 cup salsa evenly over bottom of each. Arrange an equal amount of steak on each tortilla, placing it on salsa. Sprinkle 1/4 cup cheese and 1/4 cup shredded lettuce over each serving of steak.

Carefully roll each tortilla into a thick cylinder, tucking in sides as you go. Cut in half crosswise and secure with toothpicks. Serve with extra salsa, chips and avocado slices, if desired.

March 2007
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