Spicy Steak Salad Wraps Recipes

Steps:

• Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
• Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
• Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
• Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.

Steps:

• Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

Steps:

• Mix the red pepper, packed brown sugar, Worcestershire sauce, Chili, and vinegar in a bowl.
• Rub the mix onto the steak.
• Grill the steak and once cooked, cut into in small strips.
• Mix all of the vegetables together in a bowl.
• Squeeze lemon into the bowl.
• Add juice and oil.
• Add salt, black and red peppers.
• Mix the steak into the salad.
• Place some of the salad in your tortilla and enjoy. Feel free to add non-fat sour cream and shredded cheese.

Steps:

• Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
• Preheat charcoal grill to medium heat.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
• Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
• Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.

Steps:

• Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing.
• Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.

Steps:

• Combine all ingredients; cover and chill.
• Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife.
• Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat.
• Chill 2 hours.
• Remove steak from marinade, reserving marinade.
• Bring reserved marinade to a boil in a small saucepan.
• Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.
• Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated.
• Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa.
• Roll up, and serve immediately.