This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.
1 (1-pound) flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cubed peeled cucumber
1/2 cup grape or cherry tomato halves
1/4 cup thinly sliced shallots
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
6 (10-inch) flour tortillas
12 Bibb lettuce leaves
How to Make It
Prepare grill to medium-high heat.
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.
Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, 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.
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.
I've made this several times and followed the recipe mostly. I have broiled and BBQ'd flap meat - both turn out great. I use extra mint, basil, and cilantro. The herbs and sauce make it a tasty recipe with just a little heat from the crushed red pepper! Easy to make.
Had exactly 8 oz. of the CL Southeast Asian Flank Steak left from dinner yesterday and used it to make these delicious wraps tonight. The steak already had a wonderful depth of flavor, and I gently (and quickly) reheated the leftovers on the grill pan. Subbed red bell pepper for tomatoes, which works well. Husband ate two, but I was satisfied with one. Served with CL chipotle-lime mashed sweet potatoes and asparagus stir-fried in a 1/2 TB of peanut and sesame oil.
Made this today and it was excellent. I did change the protein as I had a whole large chicken breast from the night before, so I can't comment on the cooking technique for the steak. I also used thai basil instead of italian-style basil and highly recommend that change. I will probably use more herbs next time, because I love fresh herbs. I will also likely reduce the brown sugar in the sauce just a bit and maybe increase the lime juice to taste. I like a previous reviewers idea of just using the lettuce as a wrap and will likely try that next time. I can't wait to experiemnt with other variations with this is the base because it's a winner.
I thought this was very light and tasty, but my fiancé wasn't much of a fan. I liked how ALL the flavors came through without any one flavor overwhelming the others and how there was just a hint of heat at the end. I will definitely make again for myself!
I really enjoyed this recipe. It's perfect for summer - nice and refreshing. I did not put it into a wrap though. My husband did. I think it's good either way. I may add a little more heat next time, but otherwise, will leave as is.
This is a fantastic new way to do flank steak. I prepared it exactly as the recipe read except for leaving out the mint. Very tasty! No need to marinate the steak as all the flavors combine at the last minute before making the wraps. My husband loved it! He has requested it for next week. We loved having salad, meat, bread all together. We enjoyed an inexpensive Spanish red with it.
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