Mediterranean Grilled Steak Wraps Food

MEDITERRANEAN GRILLED STEAK WRAPS

Mediterranean Grilled Steak Wraps image

Grilled skirt steak slices are wrapped in tortillas with a blend of orange, red onion, mint, feta cheese and Italian dressing for hearty sandwiches.

Provided by My Food and Family

Categories Beef

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Greek Vinaigrette Dressing
1 Tbsp. chopped fresh mint
1 large navel orange, chopped
1/2 cup chopped red onions
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 beef skirt steak (3/4 lb.)
4 flour tortillas (10 inch)

Steps:

Heat greased grill to medium heat.
Mix dressing and mint until blended. Combine oranges, onions and cheese in medium bowl. Add half the dressing mixture; mix lightly.
Grill steak 5 to 6 min. on each side or until cooked to medium doneness (160°F), brushing frequently with remaining dressing mixture.
Remove steak from grill; let stand 5 min. Cut steak across the grain into thin slices. Top tortillas with meat and orange mixture; roll up.

Nutrition Facts : Calories 550, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

MEDITERRANEAN HANGER STEAK AND POTATOES

Mediterranean Hanger Steak and Potatoes image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons zaatar
1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Four 6-ounce hanger steaks
1 1/2 pounds baby red potatoes
2 tablespoons white wine vinegar
1/2 teaspoon white miso
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon drained capers
2 cups medium diced heirloom or vine ripe tomatoes
1 cup sliced Persian cucumber
1/4 cup mixed olives, sliced in half
1 cup crumbled feta

Steps:

Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.

GRILLED STEAK WRAPS

Grilled Steak Wraps image

Heat up the grill and make these quick, tasty steak and spinach wraps today!

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

8 ounces sirloin steak or top loin steak
Salt and ground black pepper, to taste
2 plums
Olive oil to brush
1 (8.4 ounce) package DOLE® All Natural Spinach Cherry Almond Bleu Salad Kit
1 DOLE Red Onion, sliced thinly into crescents
6 (10 inch) multi-grain wraps or tortillas

Steps:

Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 49.2 g, Cholesterol 18.3 mg, Fat 10.7 g, Fiber 5.4 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 491.7 mg, Sugar 3.7 g

MEDITERRANEAN WRAP

Mediterranean Wrap image

A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that's going to go bad soon.

Provided by RT25

Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 red onion, sliced
1 zucchini, sliced
1 eggplant, sliced
¼ pound fresh mushrooms, sliced
1 red bell pepper, sliced
1 tablespoon olive oil
salt and ground black pepper to taste
4 whole grain tortillas
¼ cup goat cheese
¼ cup basil pesto
1 large avocado, sliced

Steps:

Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 48.4 g, Cholesterol 16.2 mg, Fat 26.3 g, Fiber 14.2 g, Protein 14.6 g, SaturatedFat 7 g, Sodium 433.3 mg, Sugar 7.7 g

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