Steak Caesar Wrap
Juicy chunks of seasoned grilled skirt steak and crisp romaine lettuce, tossed with Caesar dressing and grated Parmesan cheese and rolled in a soft flour tortilla.
Yield: 24 servings
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1. Rub 1/2 teaspoon pepper on each side of steak. Cut each skirt steak into 3 or 4 pieces. Grill steaks to medium.
Cool; cut across the grain into small pieces. Cover and refrigerate.
|Beef Plate, Inside Steak (IMPS/NAMP 121D)||6 pounds|
|Coarsely ground black pepper||3 tablespoons|
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2. For each serving, to order: In bowl place 4 ounces lettuce, 2 tablespoons dressing, 3 ounces chopped steak and 1/4 ounce cheese. Toss ingredients and place in center of one wrapper.
Wrap burrito-style then tightly wrap in sandwich paper. Serve to go, or cut diagonally in half.
|Romaine lettuce leaves, halved||6 pounds|
|Prepared Caesar dressing||3 cups|
|Parmesan cheese, shredded||6 ounces|
|Alternate Fresh Beef Cuts:|| || |
|Beef Flank Steak (IMPS/NAMP 193)|| na|
|Beef Loin, Top Sirloin Butt (IMPS/NAMP 184)|| na|
Nutrition information per serving: 515 calories; 32 g fat(8 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 850 mg sodium; 25 g carbohydrate; 2.8 g fiber; 30 g protein; 8.4 mg niacin; 0.4 mg vitamin B6; 3.3 mg vitamin B12; 5.1 mg iron; 19.6 mg selenium; 6.9 mg zinc; 103.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline