Italian Beef Steak Wrap
Tender Flank Steak seared and roasted with peppers and onions, then sliced thin and pressed into sun-dried tomato basil tortillas with blue cheese and fresh basil. Ready in an hour, these panini-style Italian beef wraps are a fast way to get hearty, zesty dinner on the table.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 4
Ingredients: 13
Ingredients
Ingredients
Optional Ingredients
Preparation
Preparation
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Step 1
Preheat the oven to 425°F. Pat Flank Steak dry on both sides, then season with salt and black pepper; press seasoning gently into the steak before flipping to season the other side.
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Step 2
Prepare produce: cut onion and bell pepper into thin slivers, cut cherry tomatoes in half, and chop the basil.
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Step 3
Place onion and bell pepper slices on a sheet pan and drizzle with 1 Tbsp. olive oil, then evenly season with 1 Tbsp. Italian seasoning. Place the pan in the oven and roast vegetables for approximately 10 minutes or until tender, stirring halfway through.
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Step 4
While vegetables are roasting, heat a cast iron pan on the stove on MEDIUM-HIGH heat. Put 1-2 Tbsp. olive oil in the pan and spread it around. Sear Flank Steak for 1.5 minutes on each side . Place the cast iron pan with Flank Steak in the oven until the steak reaches an internal temperature of 135°F (for medium rare) to 145°F (for medium) using a meat thermometer in the thickest part of the steak. Remove the pan with Flank Steak from the oven. Let stand for at least 3 minutes (temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium).
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Step 5
While the steak is resting, heat the panini press and start assembling a wrap. Lay the tortillas on a clean, dry surface. Layer ¼ of the lettuce, roasted onion, bell pepper, and cherry tomato halves on each tortilla.
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Step 6
Cut steak across the grain into thin slices.
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Step 7
Place 1/4 of the beef on each wrap. Top steak with 1 tsp. Italian seasoning, 1/4 of the chopped basil, 1 oz. blue cheese, and drizzle with balsamic vinaigrette dressing, if desired. Gently roll the wrap closed, place the seam down on the panini press, and press wrap. When done, remove from panini press and cut diagonally. Repeat 3 more times until all wraps are pressed.
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Step 8
Suggestions
Wraps can be seared in a hot skillet on the stove if no panini press is available; gently press down with burger press or spatula then flip and repeat.
Nutrition Information
636 Calories
11.7g SAT FAT
39g PROTEIN
5.3 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Flank Steak: While flank steak can be tough, when prepared and cooked well, it’s one of the most flavorful. It’s ideal for marinades and is quick to cook. Pro tip: Slicing against the grain keeps it tender and delicious. Perfect for stir-fry or grilling. Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in many varieties, but most often appear in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Bell Peppers: They include colors of green, red, yellow, and orange. They are known for their crisp texture and mild flavor.
Fresh Tomatoes: Juicy, flavorful fruits that are used in a wide variety of dishes. Have a slightly sweet and tangy taste.
Blue Cheese: A bold, tangy cheese aged with live cultures of Penicillium, which create its signature blue or green veins.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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How do you keep Flank Steak tender for wraps?
Cook the Flank Steak to medium-rare and allow it to rest before slicing. Cutting the steak thinly against the grain shortens the muscle fibers, helping ensure every bite is tender.
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Can I make these steak wraps without a panini press?
Yes. If you don’t have a panini press, simply cook the assembled wraps in a hot skillet, then gently press them with a spatula or a burger press. Flip and toast both sides until golden and crisp.
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What sides pair well with steak wraps?
These wraps pair well with sweet potato fries, roasted vegetables, fresh fruit, pasta salad, or a simple green salad. They also make excellent meal-prep lunches and can be served warm or cold.
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