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| INGREDIENTS |
| 1 lb |
flank steak |
| 1 c |
bbq sauce (see recipe with salmon apple salad) |
| ¼ c |
fresh squeezed lime juice |
| 1 tbsp |
water |
| ½ tsp |
low-sodium tamari sauce |
| 2 tsp |
minced jalapeno peppers |
| 3 tbsp |
minced cilantro |
| 2 tbsp |
minced fresh ginger |
| 1 tbs |
fish sauce |
| ½ tsp |
minced garlic |
| 1 tsp |
sesame oil |
| ⅛ tsp |
red pepper flakes |
| 1 tsp |
rice vinegar |
| 2½ c |
mixed vegetables cut into strips – bell peppers, red onions, snap peas |
| 6 (10-inch) |
whole wheat tortillas |
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| RECIPE |
- Place flank steak in shallow dish and pour bbq sauce over steak, turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally.
- Make the dressing by combining remaining ingredients except vegetables and tortillas, mix well and set aside.
- Preheat grill or broiler to high.
- Remove steak from marinade, discard marinade. Grill or broil steak for 4-6 minutes on each side or to desired degree of doneness. Let meat rest and then slice thinly across the grain (the short end).
- Toss vegetables with dressing.
- Place tortillas on flat surface and divide vegetables evenly and then top with about 2 ounces of steak.
- Roll up like a burrito.
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| SERVING SUGGESTION |
SERVING SIZE:
1 tortilla
NUMBER OF SERVINGS:
16 (2 tbsp.) portions
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| NUTRITION FACTS |
| |
| Calories |
315 |
|
| Total Fat |
12 |
g |
|
| Saturated Fat |
4 |
g |
|
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|
| Sodium |
710 mg |
|
| Total Carbohydrates |
34 g |
|
| Fiber |
4 g |
|
| Protein |
19 g |
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