This week's recipe was Jalapeno-glazed steaks, with roasted corn and plantain salsa. He had taken the ribeye steaks and cut them up to make them easier to serve, then added them back to the pan of grilled onions. After seeing and tasting the steak mixture, it gave me a great idea. . . why not make steak wraps. So, I searched for the ingredients on the printed list, and added them to the cart. Then I headed for the refrigerated section to get my favorite whole grain tortillas. These 100% stone ground whole wheat tortillas called Tam-X-ico's! are packed with Omega-3, Calcium and 10 whole grains. They are a great alternative to white flour tortillas.
It was then time to come home and prepare my own version of this dish. Well, I have to say it was delicious. . .and, truth is, I don't even like guacamole!
1 1/2 lb grilling steaks (ribeye)
2 tablespoons canola oil
2 medium sweet onions, chopped
1 pkg (7 oz) deli guacamole
1 tablespoon cilantro
2 1/2 teaspoons creole seasoning
1/4 cup green pepper sauce
1/2 teaspoon ground pepper
1/2 teaspoon kosher salt
Juice of 1 lime
1 pkg sliced white cheese (havarti)
1 pkg whole wheat tortillas
Directions ~
Preheat grill pan with 1 tablespoon of canola oil
Season steaks with 2 teaspoons of creole seasoning, and place in pan
Grill for 3 to 4 minutes on each side or until medium rare
Remove from pan, and let stand for 5 to 10 minutes before slicing into 1/2" slices
To your grill pan, add another tablespoon of canola oil and the chopped onions
Sprinkle onions with remaining 1/2 teaspoon of creole seasoning
Grill until slightly brown
In a small bowl, whisk together lime juice, pepper sauce, and guacamole
Pour over onions and add your sliced pieces of steak back into the pan
Stir and continue cooking on low heat about 10 minutes
Heat tortillas in microwave between two paper plates until warm
Place two slices of cheese on each tortilla
Add steak mixture, and your favorite toppings, wrap and enjoy!
Serve with chunky salsa
Makes 4 wraps
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