Artichoke Steak Wraps Recipe

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Artichoke Steak Wraps Recipe

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This simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.—Greg Fontenot, The Woodlands, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces frozen artichoke hearts (about 2 cups), thawed and chopped
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 teaspoon salt, divided
  • 1 pound beef flat iron or top sirloin steak (1-1/4 pounds)
  • 1/4 teaspoon pepper
  • 6 whole wheat tortillas (8 inches), warmed
  • Lime wedges

Directions

Toss artichoke hearts and tomatoes with cilantro and 1/4 teaspoon salt.
Sprinkle steak with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 150°), 5-6 minutes per side. Remove from heat; let stand 5 minutes. Cut into thin slices. Serve steak and salsa in tortillas, folding bottom and sides of tortillas to close. Yield: 6 servings.
Originally published as Artichoke Steak Wraps in Healthy Cooking Annual Recipes Annual 2018, p130

Nutritional Facts

1 wrap: 301 calories, 11g fat (4g saturated fat), 61mg cholesterol, 506mg sodium, 27g carbohydrate (1g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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  • 8 ounces frozen artichoke hearts (about 2 cups), thawed and chopped
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 teaspoon salt, divided
  • 1 pound beef flat iron or top sirloin steak (1-1/4 pounds)
  • 1/4 teaspoon pepper
  • 6 whole wheat tortillas (8 inches), warmed
  • Lime wedges
  1. Toss artichoke hearts and tomatoes with cilantro and 1/4 teaspoon salt.
  2. Sprinkle steak with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 150°), 5-6 minutes per side. Remove from heat; let stand 5 minutes. Cut into thin slices. Serve steak and salsa in tortillas, folding bottom and sides of tortillas to close. Yield: 6 servings.
Originally published as Artichoke Steak Wraps in Healthy Cooking Annual Recipes Annual 2018, p130

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