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
Basic Flank Steak
sea salt (optional)
salt-less steak spice
whole-kernel corn, frozen and thawed
red onion, minced
fresh lime juice
extra virgin olive oil
steak spice (optional)
salsa, ground so there are no chunks (optional)
monterey jack cheese with jalapeño peppers, shredded
In This Recipe
Basic Flank Steak
Place steak in an 11 x 7-inch baking dish.
Sprinkle each side evenly with half of Worcestershire sauce, salt, steak spice, and pepper; rub mixture into steak.
Cover and refrigerate at least 20 minutes, at most overnight.
Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness.
Place on a cutting board; cover loosely with foil.
Let stand 10 minutes
Cut steak diagonally across grain into thin slices.
Combine first 10 ingredients, stirring well to coat.
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.
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.
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.