Steak & Bleu Cheese Wrap

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
395
protein 
27 g
sodium 
826 mg
carbohydrates 
34 g
fat 
17 g
fiber  
4 g
cholesterol 
71 mg
Servings 
4
Ingredients 

Marinade
2 tsp minced garlic 
2 tsp extra-virgin olive oil
3 Tbsp Balsamic Dijon Dressing
1 tsp sea salt
1 tsp freshly ground black pepper

1 lb top sirloin steak
½ tsp extra-virgin olive oil
1 cup thinly sliced red onions
1 cup sliced red bell peppers
3 Tbsp bleu cheese
4 whole wheat tortillas, about 9-in diameter

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Instructions 
  1. Combine all ingredients for marinade. Place steak in glass baking dish and pour the marinade over steak. Marinade overnight, turning steak occasionally to distribute marinade evenly.  
  2. In a medium sized sauté pan over medium heat, sauté onions in olive oil until onions are golden brown. Add red peppers and continue to sauté until tender.
  3. Preheat the grill or broiler. Grill or broil beef for 3 to 5 minutes on each side, or until beef is medium rare. Discard remaining marinade.  
  4. Slice steak and toss with sautéed vegetables and bleu cheese.
  5. Place tortilla on a flat surface. Place ¼ of steak and vegetable mixture on a tortilla. Roll burrito style.

 

A low-fat Balsamic Vinaigrette, such as Newman’s Own Lighten Up Balsamic Vinaigrette, can be substituted for the Balsamic Dijon Dressing.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.