| This recipe is liked by 0 person(s). |
BEEF - SIRLOIN - Wrap with Cucumber-Yogurt Sauce
Nb persons: 0
Yield: 4 wraps
Preparation time:
Total time:
Source:
| Grilled Steak Wrap with Cucumber-Yogurt Sauce Recipe courtesy of Bal Arneson INGREDIENTS CUCUMBER-YOGURT SAUCE: | |
| 1 1/2 cups | plain yogurt |
| 1/2 English cucumber, unpeeled, diced | |
| 2 tablespoons | chopped fresh dill |
| 1 teaspoon | ground coriander |
| 1 teaspoon | ground cumin |
| Kosher salt | |
| freshly ground black pepper | |
| GRILLED STEAK WRAP: | |
| One 12-ounce bottle | beer,, (either ale or lager) |
| 2 teaspoons | kosher salt |
| 1 teaspoon | ground cumin |
| 1 teaspoon | smoked paprika |
| 1 teaspoon | freshly ground black pepper |
| 1 teaspoon | red pepper flakes |
| 1 pound | top round or sirloin steak, cut into 1-inch cubes |
| 4 spinach- or tomato-flavored flour tortillas, warmed | |
| 1 | red or yellow bell pepper, seeded and julienned |
| 3 cups | watercress |
DIRECTIONS
For cucumber-yogurt sauce: Combine the yogurt, cucumber, dill, coriander, cumin and salt and pepper in a medium bowl and mix well. Set aside.
For the steak wrap: Combine the beer, salt, cumin, paprika, black pepper and red pepper flakes in a large bowl. Add the cubed steak, cover with plastic and let marinate for at least 1 hour or as long as overnight.
Preheat a grill or grill pan to medium-high heat.
Remove the steak cubes to a paper-towel-lined plate and pat dry. Transfer the steak to the grill and cook until done and nicely grill-marked on all sides, about 1 1/2 minutes per side. Remove to a plate and let cool for 10 minutes.
Lay a tortilla on a cutting board. Arrange a quarter of the julienned peppers on the bottom third of the tortilla. Top the peppers with a
Printable Area
Page 2 of 2Grilled Steak Wrap with Cucumber-Yogurt Sauce (cont.)
DIRECTIONS (CONT.)
quarter of the watercress, then with a quarter of the steak. Drizzle with a couple tablespoons of the cucumber-yogurt sauce. Fold the bottom third of the tortilla up over the filling. Fold in the sides about a third of the way toward the center. Roll up the tortilla from the bottom until the filling is completely wrapped. Repeat with the remaining tortillas. If youre not serving immediately, cover the finished wraps in parchment or plastic and store in fridge until ready to serve.
© Recipe courtesy of Bal Arneson
Printed on August 8, 2014 from http://www.cookingchanneltv.com/recipes/bal-arneson/grilled-steak-wrap-with-cucumber-yogurt-sauce.print.html
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe