This recipe is perfect for a picnic. I made this for Jason and I when we went on a picnic and an out door movie date one evening in July. It was delicious!
I got this from my cooking light magazine.
Steak Wraps with Blue Cheese and Caramelized Onions.
1 teaspoon olive oil
5 cups thinly sliced onion (about 2)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1 teaspoon sugar
6 ounces Blackened Grilled Flank Steak
4 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce
1 cup cooked long-grain rice
1/2 cup (2 ounces) crumbled blue cheese
Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and salt; cook 5 minutes, stirring occasionally. Add broth; cook 5 minutes or until liquid evaporates. Stir in vinegar and sugar; cook 5 minutes. Add Blackened Grilled Flank Steak to pan; cook 3 minutes or until thoroughly heated. Set steak mixture aside; keep warm.
Warm tortillas according to package directions. Top each tortilla with 1 cup lettuce, 1/4 cup rice, and 2 tablespoons cheese. Divide steak mixture evenly among tortillas; roll up.
Blackened Grilled Flank Steak
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons hot paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 (2-pound) flank steak, trimmed
Combine first 7 ingredients; rub spice mixture over both sides of steak. Cover and refrigerate 3 hours.
Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices.