Italian Beef Steak Wrap Food

AUTHENTIC ITALIAN BRACIOLE RECIPE

Steps:

• In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
• Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
• Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
• Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
• Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
• Serve hot along with the sauce!

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

ITALIAN GRILLED STEAK SANDWICH

Steps:

• Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

ITALIAN BEEF WRAP

Steps:

• Sprinkle meat with black pepper. Spray large nonstick skillet with cooking spray. Add meat; cook 5 minutes or until cooked through. Remove meat from skillet; cover to keep warm.
• Add onions, green and red peppers, dressing mix and water to skillet. Bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Add meat mixture; stir. Let stand, covered, 5 minutes.
• Spoon meat mixture evenly onto tortillas; roll up.

ITALIAN BEEF STEAK WRAP

Steps:

• Preheat the oven to 425°F. Pat Flank Steak dry on both sides, then season with salt and black pepper; press seasoning gently into the steak before flipping to season the other side.
• Prepare produce: cut onion and bell pepper into thin slivers, cut cherry tomatoes in half, and chop the basil.
• Place onion and bell pepper slices on a sheet pan and drizzle with 1 Tbsp. olive oil, then evenly season with 1 Tbsp. Italian seasoning. Place the pan in the oven and roast vegetables for approximately 10 minutes or until tender, stirring halfway through.
• While vegetables are roasting, heat a cast iron pan on the stove on MEDIUM-HIGH heat. Put 1-2 Tbsp. olive oil in the pan and spread it around. Sear Flank Steak for 1.5 minutes on each side . Place the cast iron pan with Flank Steak in the oven until the steak reaches an internal temperature of 135°F (for medium rare) to 145°F (for medium) using a meat thermometer in the thickest part of the steak. Remove the pan with Flank Steak from the oven. Let stand for at least 3 minutes (temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium).
• While the steak is resting, heat the panini press and start assembling a wrap. Lay the tortillas on a clean, dry surface. Layer ¼ of the lettuce, roasted onion, bell pepper, and cherry tomato halves on each tortilla.
• Cut steak across the grain into thin slices.
• Place 1/4 of the beef on each wrap. Top steak with 1 tsp. Italian seasoning, 1/4 of the chopped basil, 1 oz. blue cheese, and drizzle with balsamic vinaigrette dressing, if desired. Gently roll the wrap closed, place the seam down on the panini press, and press wrap. When done, remove from panini press and cut diagonally. Repeat 3 more times until all wraps are pressed.

CHICAGO-STYLE BEEF AND CHEESE WRAP

Steps:

• Preheat the oven to 350 degrees F.
• Season the entire beef top round with the barbecue seasoning and set aside. Heat the olive oil in a large saute pan over high heat. Sear the beef on all sides until browned. Transfer the beef to a roasting pan and finish in the oven until cooked to medium, with an internal temperature of 130 degrees F, about 10 to 15 minutes. Allow the beef to rest before slicing. While the beef cooks, heat the beef broth in a saucepan with the thyme sprigs. Simmer over medium heat until reduced by half and then turn down the heat and keep warm. When the meat is cooked and rested, slice the beef thinly and add it to the pan of broth. Coat the beef in the broth. Warm the tortillas in a pan or in the oven. Top each tortilla with a few spoonfuls of cheese sauce, lettuce, then a few slices of beef and then some of the Giardiniera, and peppers. Roll up into a sandwich wrap and enjoy!

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

ITALIAN BEEF STEW

Steps:

• In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.