Chimichurri marinated flank steak is grilled, sliced, and wrapped up with some delicious greens, sweet strawberries, and tangy cheese for an excellent lunch or dinner wrap.
Ingredients
- Chimichurri marinade*
- 2 - 1½ lb. to 1 3/4 lb. beef flank steaks
- 1 lb. baby spinach leaves, rinsed
- ½ lb. baby arugula and/or microgreens
- 1 basket fresh strawberries, rinsed and sliced
- 8 large leaves green leaf lettuce
- 8 oz. bleu cheese crumbles
- Poppy seed dressing
- 8 oz. pecan pieces, toasted
- 8 tsp. cream cheese
- 8 large flour tortillas
Instructions
Toss the spinach and greens in about ½ cup of the poppy seed dressing and set aside. Spread cream cheese thinly over 1/3 of each tortilla. Layer the following ingredients on the tortilla: 1 leaf of lettuce, 3-4 strips of warm grilled steak, ½ tablespoon of bleu cheese, a thin layer of sliced strawberries, ½ cup of mixed greens, and 1 teaspoon of the pecans. Fold the tortilla over the filling. Fold the ends toward the middle, and continue rolling the tortilla. Press the edge with the cream cheese to seal.
