Steak Veggie Wraps

Name: Steak Veggie Wraps
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 5
Cuisine: Global
Ingredients: 425 grams beef top sirloin steak, cut into thin strips; 177 milliliters julienned carrot; 79 milliliters minced fresh cilantro; 1 teaspoons minced garlic; 0 teaspoons ground cumin; 0 teaspoons Italian seasoning; 1 jalapeno pepper, chopped; 158 milliliters shredded reduced-fat Mexican cheese blend; 2 Tbsps olive oil, divided; 118 milliliters sliced onion; 1 medium sweet red pepper, cut into strips; 79 milliliters salsa; 1 large tomato, chopped; 5 8-inchs whole wheat tortillas (8 inches), warmed; 237 milliliters chopped yellow summer squash

You can never have too many main course recipes, so give Steak Veggie Wraps a try. This recipe makes 5 servings with 352 calories, 28g of protein, and 14g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. If you have beef top sirloin steak, tortillas, jalapeno pepper, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

In a large bowl, combine the garlic, Italian seasoning, cumin and 1 tablespoon oil.

Ingredients you will need

Italian Seasoning

Garlic

Cumin

Cooking Oil

Equipment you will use

Bowl

Add the summer squash, red pepper, carrot, onion and jalapeno; toss to coat.

Ingredients you will need

Summer Squash

Red Pepper

Jalapeno Pepper

Carrot

Onion

Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Broil 4-6 in. from the heat for 10-15 minutes or until tender and lightly browned, stirring once.

Equipment you will use

Baking Pan

Meanwhile, in a large skillet, saute steak in remaining oil for 4-6 minutes or until no longer pink.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Frying Pan

Combine the salad dressing and salsa.

Ingredients you will need

Salad Dressing

Salsa

Sprinkle cheese, cilantro and tomato over each tortilla; drizzle with dressing mixture. Top with vegetables and steak.

Ingredients you will need

Vegetable

Cilantro

Tortilla

Cheese

Tomato

Steak

Roll up tightly.

Ingredients you will need

Roll

Equipment

Bowl

Baking Pan

Frying Pan

Ingredients

Servings:

425grams

beef top sirloin steak, cut into thin strips 177milliliters

julienned carrot 79milliliters

minced fresh cilantro 1teaspoons

minced garlic 0teaspoons

ground cumin 0teaspoons

Italian seasoning 1

jalapeno pepper, chopped 158milliliters

shredded reduced-fat Mexican cheese blend 2Tbsps

olive oil, divided 118milliliters

sliced onion 1medium

sweet red pepper, cut into strips 79milliliters

salsa 1large

tomato, chopped 58-inchs

whole wheat tortillas (8 inches), warmed 237milliliters

chopped yellow summer squash

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Director's Merlot

Our 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.