Monday, March 27, 2017

Blue Cheese-Pepper Steak Wraps with Hammersky Merlot



12 ounces boned top round steak
2 tablespoons Water
2 teaspoons dry mustard
1 ½ tablespoons red wine vinegar
½ teaspoon black pepper
½ cup (2 ounces) crumbled blue cheese
¼ teaspoon garlic powder
4 (8-inch) fat-free tortillas
Cooking Spray
2 cups chopped romaine lettuce
2 cups sliced mushrooms

1 onion cut into ¼-inch thick wedges

1 medium red pepper cut into ¼ inch strips




  1.  Trim fat from beer; slice into ¼-inch strips. Set aside.
  2.  Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.
  3.  Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4 minutes until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.
  4.  Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; to each serving with ½ cup lettuce, and roll up.  

Yield: 4 servings (serving size: 1 wrap)

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