Grilled Balsamic Flank Steak Wrap
with Oregon Blue Cheese & Arugula
Yield: 4 wraps
Prep Time: 1 hour, plus 4 hours to marinade steak
Cook Time: 30 minutes
Balsamic-Marinated Flank Steak
1 Flank steak, about 1 ½ lbs.
For the Marinade:
½ c. Balsamic vinegar
1 Tbs. Dijon mustard
3/4 c. olive oil
3 cloves garlic, minced
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh Italian parsley
Salt and black pepper to taste
Place the marinade ingredients together and whisk until combined. Reserve ¼ cup of the marinade for use in the wrap. Place the steak in a sealable plastic bag and pour in the rest of the marinade. Make sure the steak is well coated and marinate in the refrigerator for at least 4 hours.
Preheat the grill to medium high. Remove the steak from the marinade and season with salt and pepper. Grill each side about 5 minutes, depending on thickness of steak until medium rare. Remove from the heat and let rest about until cool. Cut the steak into ¼ inch slices, against the grain.
Flank Steak Wrap
2 Tbs. olive oil
1 c. julienned sweet onion
1 c. julienned peppers
4 burrito sized flour tortillas
1/3 c. roasted garlic aioli or mayonnaise
Flank steak, recipe follows
2 medium tomatoes, diced
1/4 lb. Oregon blue cheese, crumbled
3 c. baby arugula (can substitute baby seasonal greens)
Heat a medium sized sauté pan over high heat, then add the olive oil, julienned onions and peppers. Saute until the vegetables begin to brown and then lower the heat to medium. Continue cooking until the peppers and onions are caramelized and soft. Remove from heat and set aside.
Heat the tortilla over the hot grill or gas burner, being careful not to burn. Stack the tortillas on a plate as they are heated. Put a tortilla on a cutting board and spread with a thin layer of the garlic aioli or mayonnaise all the way to the edges. Place some of the strips of steak in the center of the lower third of the tortilla being careful not to cover the sides of the tortilla. Then place some of the chopped tomatoes, caramelized peppers and onions, and blue cheese on top of the meat. Top with 1/4 of the arugula and drizzle with some of the reserved marinade. Season the filling with salt and pepper. Fold the sides of the tortilla in and then roll the tortilla to form the wrap. Push in the filling as you go to make a tight roll. The mayonnaise will help to seal the wrap so it will stay together. Repeat with each of the tortillas and then slice in half to serve. Serve warm or you could cool all the ingredients for a cold sandwich.