February 11, 2015
I don’t think there’s anything much more perfect than steak. As much as I love steak though, sometimes I just don’t feel up to tackling a big, burly strip steak or porterhouse by myself – it puts me into a food coma. However, I’ve found a much lighter way to have my steak and not fall asleep immediately afterwards too. A little less steak, the addition of a tortilla wrap, some good greens and you’ve got yourself a perfect recipe. Rib eye steak wraps, coming right up!
Steak isn’t normally something you’d think of when you say “healthy eating” (besides the extra lean filet mignon or tri tip steaks, I mean), and since Sean and I have committed to healthier eating as part of the start of the new year we haven’t been eating much steak (plus it’s too cold outside to grill right now).
Last week, though, we had a small weather warm up, Publix was having a sale on bone-in rib eye steaks, and we gave in a bought a couple. The first, Sean grilled up and we split down the middle with just a side salad to go with it (so good!), but the second I refused to demolish in just one dinner. Instead, I figured out how to stretch it (and spare myself some fat calories per meal – rib eye can still be a bit fatty), by combining the steak with our favorite salad elements and wrapping it all up together in a wrap. Not only is this combination super delicious, but it’s a great use for any leftover steak or salad you might have (especially if they won’t go far enough on its own), it doesn’t need to be heated up and it’s a quick fix for dinner during the week. Enjoy!
Rib Eye Steak Wraps
- 4 tortilla wraps (I like FlatOut wraps in sun-dried tomato or spinach)
- 1 (2 lb.) bone-in, grilled rib eye steak (see this post for directions to grilling the perfect steak)
- 1.5 c. salad greens
- 3 tbsp. craisins
- 10 green kalamata olives
- 2 oz. sharp cheddar jack cheese
- 1/2 c. yellow bell pepper, chopped
- 2 tbsp. olive oil
- 2 tbsp. stone ground mustard
- 2 tbsp. balsamic vinegar
- If you haven’t already grilled your steak, do this first and allow the steak to rest while completing the other steps.
- Finely chop the yellow bell pepper and kalamata olives, roughly chop the salad greens and thinly slice or shred the cheddar jack cheese.
- In a small bowl whisk together the olive oil, mustard and balsamic vinegar and set aside.
- Once the steak is ready to cut, slice it in to thin, bite-sized pieces that will be easy to chew in one mouthful.
- Add the craisins to the salad, olives and bell pepper in a bowl, add the dressing to the bowl and toss to coat the greens.
- Lay 4 tortilla wraps on plates and divide the salad evenly among them.
- Next, divide up the sliced steak among the tortillas, and top with the cheese.
- Roll the wraps up and secure them with 2 toothpicks – one at either end. Slice in half and serve with chips, carrots and hummus or whatever else you’d like.