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Skirt Steak Wrap With Roasted Vegetables

by , Chef, Seattle, Washington

Skirt Steak Wrap With Roasted Vegetables

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.

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