Steak Salad Wrap Recipes

STEAK SALAD WRAPS WITH HORSERADISH SAUCE

Steps:

• Combine low-fat yogurt and horseradish, stirring with a whisk.
• Arrange 3/4 cup Grilled Flank Steak on each flatbread.
• Top each flatbread with 1/4 cup lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber.
• Spoon 2 tablespoons yogurt mixture over each serving; roll up.
• Wrap in aluminum foil or wax paper; chill.

STEAK SANDWICH WRAP

Steps:

• In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt. Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and arugula on each lavash piece and roll up. Cut each roll into four pieces.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

STEAK SALAD WRAP

Steps:

• Mix the red pepper, packed brown sugar, Worcestershire sauce, Chili, and vinegar in a bowl.
• Rub the mix onto the steak.
• Grill the steak and once cooked, cut into in small strips.
• Mix all of the vegetables together in a bowl.
• Squeeze lemon into the bowl.
• Add juice and oil.
• Add salt, black and red peppers.
• Mix the steak into the salad.
• Place some of the salad in your tortilla and enjoy. Feel free to add non-fat sour cream and shredded cheese.