Southwestern Steak, Corn, and Black Bean Wraps

November 21, 2009
Author Notes

This recipe was part of the lunch box chronicles and came with an article entitled "Grill once, eat twice". From Cooking Light July 2005 (p208) by Barbara Seelig Brown. It's a two-part recipe, the first (cooking a basic flank steak) is the primary ingredient for a 1/2 dozen wraps, salads and sandwich meals that get me through the summer months. The sandwiches are filling enough to serve with a green salad for dinner. —ketherian

  • Serves 8
  • Basic Flank Steak
  • 2 pounds flank steak
  • 1/2 teaspoon sea salt (optional)
  • 2 teaspoons Worchestershire sauce
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt-less steak spice
  • cooking spray
  • Wrap Mix
  • 1 cup whole-kernel corn, frozen and thawed
  • 2 tablespoons red onion, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cumin, ground
  • 1 tablespoon garlic powder
  • 1 tablespoon steak spice (optional)
  • 1 cup salsa, ground so there are no chunks (optional)
  • 1/2 teaspoon black pepper, freshly ground
  • 15 ounces can black beans, rinsed and drained
  • 2 1/4 cups Basic Beef Flank Steak on page 5 (about 9 ounces), chopped
  • 6 8-inch flour tortillas
  • 3/4 cup monterey jack cheese with jalapeño peppers, shredded
In This Recipe
  1. Basic Flank Steak
  2. Place steak in an 11 x 7-inch baking dish.
  3. Sprinkle each side evenly with half of Worcestershire sauce, salt, steak spice, and pepper; rub mixture into steak.
  4. Cover and refrigerate at least 20 minutes, at most overnight.
  5. Prepare grill.
  6. Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness.
  7. Place on a cutting board; cover loosely with foil.
  8. Let stand 10 minutes
  9. Cut steak diagonally across grain into thin slices.
  1. Wrap Mix
  2. Combine first 10 ingredients, stirring well to coat.
  3. Arrange an equal share of the 2 /4 cups of the Basic Grilled Flank Steak down center of each tortilla. Store the remainder in the refrigerator for future use.
  4. Top each tortilla with an equal share of the corn mixture and 2 tablespoons cheese. Then roll up the tortilla, tucking one end in tight.
  5. Wrap sandwiches in wax paper, and microwave for 1 minute (or so) to melt the cheese and make them luke-warm to taste. Alternatively you can wrap them in aluminum foil or wax paper and chill them for up to a day (minimum 1 hour). This will help them keep their form.

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