Radicchio Wraps With Marinated Ribeye Cap Steak & Granny Smith Slaw
by Amy Mixon,
- ? cup low sodium soy sauce
- ? cup balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 (6-ounce) Certified Piedmontese ribeye cap steaks
- 2 Granny Smith apples
- 1 pineapple, cored
- 1 small white onion
- 1 tablespoon chopped cilantro
- 1 lime, juiced
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 1 large head radicchio cabbage, or your favorite leafy lettuce
- Arugula, spring mix, or watercress
For the steak marinade:
In a shallow baking dish, mix together the soy sauce, balsamic vinegar, garlic powder, and onion powder. Transfer steaks to the dish, cover with plastic wrap, and return to the refrigerator for 30 minutes.
For the slaw:
Into a large bowl, julienne the apples, white onion, and pineapple. Add the cilantro, lime juice, and olive oil and toss to combine. Add salt and pepper to taste and set aside.
To assemble:
Separate the radicchio into large leaves that will be used to hold or wrap the other ingredients.
Grill steak to desired temperature. Note: the marinade can cause the steak to stick to the pan or grill; cook until steak easily releases. Rest steak for 10 minutes before slicing on the bias.
Transfer arugula to a bowl; season with olive oil and salt and pepper. Transfer some arugula to the bottom of a radicchio leaf and add some of the steak; top with slaw mixture. To make a wrap, simply roll instead.