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Ingredients: |
| 1 |
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well-trimmed boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds) |
| 1/4 |
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cup marinated dried tomatoes, drained, chopped |
| 1 |
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tablespoon thinly sliced fresh basil |
| 8 |
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small (6 to 7 inches) flour tortillas, warmed |
| 8 |
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small leaves green leaf lettuce |
| 4 |
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thin slices small red onion, separated into rings |
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Dressing |
| 3 |
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tablespoons oil reserved from marinated dried tomatoes |
| 3 |
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tablespoons red wine vinegar |
| 1 |
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large clove garlic, crushed |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
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Instructions: |
| 1. |
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Heat large heavy nonstick skillet over medium heat until hot. Place beef steak in skillet; cook approx. 12 to 15 minutes for medium-rare to medium doneness, turning once. |
| 2. |
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In large bowl, whisk together dressing ingredients. Trim fat from steak. Carve steak crosswise into thin slices. Add beef, tomatoes and basil to dressing; toss lightly. |
| 3. |
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Place 1 lettuce leaf on each tortilla. Arrange an equal amount of beef mixture and onion in center of each. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges. Secure with wooden picks; garnish as desired. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 544 calories; 23 g fat (6 g saturated fat; 13 g monounsaturated fat); 74 mg cholesterol; 799 mg sodium; 36 g carbohydrate; 2.7 g fiber; 45 g protein; 13.7 mg niacin; 0.9 mg vitamin B6; 2.2 mcg vitamin B12; 5.0 mg iron; 60.3 mcg selenium; 7.7 mg zinc |
