Flank Steak Wrap
With my boys heading back to school soon, we are going to need some wholesome, filling, and quick weeknight dinners. This recipe for a Flank Steak Wrap is chock-full of protein and nutrients that will surely sustain them after long days in the classroom.
Servings 12 servings
- 2 lb Flank Steak
- 2 garlic cloves
- 1/3 cup olive oil
- 1 tbsp salt
- 1 tsp pepper
- 1 lb lettuce
- 2 large tomatoes
- 1 large avocado
- 1 small purple onion
- 12 tortillas
Place Flank Steak in a large Ziplock bag. In a small bowl, combine oil, minced garlic, salt, and pepper. Add the mixture to the steak and let it marinate for 1-6 hours.
Remove the steak from the bag. Lightly wipe with a towel to get rid of excess marinade. Place the Flank Steak on a preheated grill to medium heat.
Grill steak for about 8 minutes on each side or until internal temperature reaches 160F. Set aside and let the beef rest for at least 5 minutes. Slice beef into thin strips.
Cut lettuce leaves into strips. Thinly slice tomatoes, avocado, and onion.
Option 1: Serve the filling options on a tray to let everyone build their own wraps.
Option 2: Prepare each wrap by placing it down flat and top it with beef and lettuce leaves. Add avocado, onion and tomato. Wrap it up and serve!
Calories: 288kcal | Carbohydrates: 20g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 834mg | Potassium: 500mg | Fiber: 3g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg