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Ranchero Grilled Steak Wraps Recipe

Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. —Patricia Harmon, Baden, Pennsylvania

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Ranchero Grilled Steak Wraps Recipe

Prep: 25 min. Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

2 dried ancho chilies
2 cups boiling water
3/4 cup reduced-fat mayonnaise
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon honey
1 beef flat iron steak or top sirloin steak (1 pound)
Salt and pepper to taste
4 fat-free flour tortillas (8 inches), warmed
1 medium ripe California Avocado, peeled and diced
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup torn romaine
1/2 cup chopped tomatoes
1/4 cup chopped red onion

Directions

Place chilies in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside.
Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up. Yield: 4 servings.

Originally published as Ranchero Grilled Steak Wraps in Taste of Home Fall 2012