Skirt Steak Wrap With Roasted Vegetables

by Johnny Loua, Chef, Seattle, Washington

Serves 2

Use a bounty of in-season veggies for this savory and delicious steak wrap.

2 spinach tortillas
2 teaspoons prepared basil pesto
1 (16-ounce) Certified Piedmontese skirt steak, cooked to preference and sliced
8 ounces mixed roasted vegetables (such as fennel, zucchini, sweet onions, carrots, mushrooms)*
2 ounce arugula
Butter, as needed for toasting
*To roast vegetables, prep and chop them and spread onto a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in oven until golden brown.

Toast the spinach tortillas on a grill for a minute or two. Lightly spread each with pesto. Top with cooked and sliced skirt steak, roasted vegetables, and arugula. Wrap tightly and toast in a hot pan with butter. Serve with side salad (recipe follows).

Side Salad

½ cup mixed greens
Handful cherry tomatoes
2 ounces shaved fennel
2 teaspoons olive oil
2 teaspoons orange juice

Combine mixed greens, cherry tomatoes, and shaved fennel in a small serving bowl. Dress salad with olive oil and orange juice. Serve immediately.