Steak and Grilled Vegetable Wrap
Makes 4 servings
|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|
- 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.
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.
|Serving Size:||1 wrap with salsa|
|Calories from Fat||15 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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