So I joined the April Health Challenge (www.meltdownchallenge.com), and in an effort to find new low calorie meals I hit one of my cookbooks in my expansive cookbook collection. This recipe is adapted from Cooking Light. Don’t let the “Thai” scare you off – this recipe is pretty mild in my opinion. If you do not like much spice, leave out the red pepper flakes. I sweetened the sauce a little, but the wrap was delicious! I cooked twice as much flank steak as the recipe called for, so I have enough to add some protein to some other salads this week. Win win! If you want to eliminate gluten, eat it as a lettuce wrap or a steak salad!
Thai Beef Salad Wrap (really not very spicy.. not sure how Thai it is)
Yield: 6 wraps approximately 399 calories per serving
adapted from All-New Complete Cooking Light Cookbook (2006 Oxmoor House) p 444
- 1 lb flank steak, trimmed of fat
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup peeled cucumber, diced
- 1/2 cup grape tomatoes, halved
- 1/4 cup minced shallots
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh cilantro
- 2 (or 3) Tbsp brown sugar
- 3 Tbsp low sodium soy sauce
- 2 Tbsp fresh lime juice (or lemon juice works fine too)
- 1/2 tsp crushed red pepper
- 12 leaves red leaf lettuce
- 6 (10 inch) whole wheat flour tortillas
Season your flank steak with salt and pepper on both sides. Prepare the grill with cooking spray. Grill the flank steak on high for 4 minutes each side. Remove from grill. Allow to rest 5 minutes, while you prep the remaining ingredients.
Combine the diced cucumber, cherry tomatoes, shallots, mint, basil and fresh cilantro in a medium sized bowl (you will add the steak to this mixture)
Prepare the sauce: Combine the 2 Tbsp of brown sugar, soy sauce, lime (or lemon) juice, crushed red pepper flakes, and mix to combine. Taste the sauce and adjust the sugar if you desire a little sweeter sauce (I added about 1 Tbsp of additional brown sugar).
Slice the rested flank steak into thin strips, cutting against the grain. Add the steak to the cucumber mixture. Drizzle the sauce over the steak and cucumber mixture.
In the microwave, heat up the flour tortillas between pieces of damp paper towels for about 20 seconds.
Line each tortilla with 2 leaves of lettuce. Spoon 2/3 cup of steak mixture down the center of the tortilla and wrap like a burrito (start at the bottom folding up, then fold the sides over and secure with a toothpick if you like (or eat it immediately)
Notes: if you wish to eliminate gluten you could easily serve this on lettuce as a salad.