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Special Beef Wraps

 Special Beef Wraps
From Dian Halferty of Tucson, Arizona, these hearty bundles burst with grilled steak, tangy pineapple and crunchy nuts.
8 ServingsPrep: 15 min. + marinating Grill: 20 min. + standing


  • 1 cup white wine vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 beef flank steak (1-1/2 pounds)
  • 2 cups torn mixed salad greens
  • 1/2 cup sliced green onions
  • 1 cup water
  • 8 green onion tops
  • 3/4 cup pineapple tidbits, drained
  • 1 cup honey-roasted peanuts, coarsely chopped
  • 8 flour tortillas (8 inches), warmed


  • In a 2-cup measuring cup, combine the vinegar, soy sauce, lime juice,
  • oil and honey. Pour 1-1/4 cups into a large resealable plastic bag;
  • add steak. Seal bag and turn to coat. Refrigerate for 1-2 hours. In
  • a large bowl, combine the lettuce, sliced green onions and remaining
  • marinade. Cover and refrigerate.
  • In a small skillet, bring water to a boil. Add onion tops; boil for
  • 30-60 seconds. Drain and immediately place in ice water. Drain and
  • pat dry; set aside.
  • Drain and discard marinade from steak. Grill, uncovered, over medium

2 of 2

Special Beef Wraps (continued)

Directions (continued)

  • heat, or broil 4-6 in. from the heat for 7-10 minutes on each side
  • or until meat reaches desired doneness (for medium-rare, a
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°).
  • Let stand for 10 minutes; thinly slice across the grain. Layer with
  • beef, lettuce mixture, pineapple and nuts on each tortilla. Fold one
  • end over filling, then fold in sides. Tie with an onion top. Yield:
  • 8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.