Steak Wraps

Know Your Fire Friday

When the temps are well above 90 degrees - who can think of firing up a hot grill? Well, I can. This recipe is so quick-n-easy on the fire. Did I mention delicious? Plus, the steak wrap doesn't even have to be served hot. In fact, it's even better served chilled.

A good plan ahead tip: Get yourself a good strong cup of coffee first thing in the AM and light the grill when temperatures are still quite tolerable. Then, cook off the steak. Cool it, then chill in the refridgerator until ready to serve. Simply slice and wrap!

Sliced Steak Wraps

Recipe by George Hirsch | makes 10 wraps
From George Hirsch Living it UP! PBS TV series

2 pounds sirloin, flank or hanger steak 

For the marinade:
2 chipotle peppers, or 2 teaspoons chipotle seasoning
1 cup mango or papaya juice
1/4 cup raisins, plumped
1 head caramelized garlic, puree cloves
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon cilantro, coarse chopped
Fresh ground black pepper

Place mango juice, raisins, garlic cloves, vinegar, olive oil and chipotle peppers in food processor and blend well.

Pour blended marinade over beef and marinate 24-48 hours.

Preheat an outdoor grill or cast iron grill pan to high.

Remove meat from marinade and grill on high heat for two minutes on each side, brushing with chipotle marinade while cooking. Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For the wraps:
1 cup black beans, cooked or canned 
3 tablespoons cilantro, coarse chopped
10 flour tortillas

Wraps may be served warm or cold.

To serve warm wraps, heat tortillas quickly on a griddle or microwave for a few seconds. Top with warm sliced sirloin, cilantro, and beans. Fold tortillas tightly and serve.

Optional additions may include:
caramelized onions
sour cream
sliced avocados
roasted peppers
chopped plum tomatoes