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Ranchero Grilled Steak Wraps

 Ranchero Grilled Steak Wraps
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
4 ServingsPrep: 25 min. Grill: 10 min.


  • 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 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


  • 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

2 of 2

Ranchero Grilled Steak Wraps (continued)

Directions (continued)

  • slice steak across the grain; divide evenly among tortillas. Top
  • with avocado, cheese, romaine, tomatoes and onion. Roll up. Yield: 4
  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.