Ranch Steak and Salad Wrap - KOTA Territory News

Ranch Steak and Salad Wrap


Makes 4 servings

12oz beef ranch steak

15oz black beans canned, drained, rinsed

12oz dark Modelo beer

2 clove garlic minced

1 T. smoked paprika

1 tsp. ground chipotle pepper

1 T. granulated sugar

1 tsp. kosher salt

4 15 inch tomato basil wraps

2 cups shredded iceberg lettuce

1 plum tomato ¼ inch dice (3oz) *

2 shallots sliced thin (1/4 cup)

¼ cup fresh chopped cilantro

1 fresh jalapeno pepper steamed, seeded, chopped fine

1 avocado diced ¼ inch

2 limes

8 oz. heavy sour cream

4 oz. feta cheese

In a medium sauce pan, add beer, garlic, paprika, ground chipotle, sugar and salt. Bring to a boil. Set ½ in refrigerator, let cool and use to marinate steak. You can marinate steak for 20 minutes or overnight. Start steak and beans at same time. Use remaining marinade to heat beans. Cook steak to desired doneness 5-8 minutes (medium rare to medium). When steak is done, cover with foil and let rest 4 minutes. Make salad in medium bowl. Add lettuce, tomato, shallots, cilantro, jalapeno, and avocado. Top this with zest of ½ of a lime and all of its juice. Toss salad. To assemble spread 2 oz. sour cream on center of wraps ,then 2 oz. black bean 1 oz. feta cheese, then place 4 oz. of thinly sliced ranch steak, then ¼ c salad and fold together. Serve remaining salad and beans on side with wedges of lime. Steak can be grilled outdoors. Baste with marinade as steak cooks.

 * May substitute mango for tomato.                  

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