Steak and Grilled Vegetable Wraps
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the Editors of Publications International, Ltd.. "Steak and Grilled Vegetable Wraps" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/steak-and-grilled-vegetable-wraps-recipe.htm> 10 February 2012.
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Steak and Grilled Vegetable Wrap
YIELD Makes 4 servings
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INGREDIENTS
| Mango Salsa | |
| 1 | medium red bell pepper, seeded, cored and quartered |
| 1 | green bell pepper, seeded, cored and quartered |
| 3/4 | pound large mushrooms |
| 2 | green onions, sliced |
| 1/4 | cup fresh lemon juice |
| 1/8 | teaspoon black pepper |
| 1/2 | beef flank steak (1/2 to 3/4 pound) |
| 4 | large (10-inch) fat-free flour tortillas |
| 1/3 | cup lightly packed fresh cilantro |
PREPARATION:
- Prepare barbecue grill for direct cooking. Prepare Mango Salsa; set aside.
- Grill peppers, skin-side down, over hot coals until blackened. Place in paper bag; seal. Steam 5 minutes; remove skin. If mushrooms are small, thread onto skewers. Grill mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut peppers into 1/2-inch strips; slice mushrooms. Combine vegetables, onions, lemon juice and black pepper in medium bowl; set aside and keep warm.
- Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium-rare to medium or until desired doneness, turning once. Remove from grill and slice across the grain into 1/4-inch-thick strips. Combine with vegetable mixture. Grill tortillas on both sides about 1 minute or until warmed. Spoon one fourth of meat mixture down center of each tortilla. Roll to enclose filling; serve immediately with Mango Salsa.
Mango Salsa
In a medium bowl, combine 2 cups diced peeled mangoes, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1 minced seeded serrano pepper, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 2 teaspoons minced fresh ginger.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 wrap with salsa |
| Sodium | 268 mg |
| Protein | 20 g |
| Fiber | 12 g |
| Carbohydrate | 48 g |
| Cholesterol | 24 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 15 % |
| Calories | 287 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Fruit | 1 |
| Starch | 2 |
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