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.
Prepare produce: cut onion and bell pepper into thin slivers, cut cherry tomatoes in half, and chop the basil.
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.
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).
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.
Cut steak across the grain into thin slices.
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.
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 per serving: 636 Calories; 303 Calories from fat; 33.9 Total Fat (11.7 g Saturated Fat; 15.9 g Monounsaturated Fat); 90.4 mg Cholesterol; 1354.7 mg Sodium; 51.7 g Total Carbohydrate; 2.4 g Dietary Fiber; 38.5 g Protein; 5.3 mg Iron; 948.4 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 13.23 mg Niacin (NE); 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.7 mg Zinc; 36.1 mcg Selenium; 111.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Thiamin.