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Flank Steak and Vegetable Wraps with Chimichurri Sauce
Ingredients
12 oz.
flank steak, trimmed
2 tsp
BBQ Spice Rub (recipe below)
2 tsp
olive oil plus more for the pan
1/2 medium
onion, sliced
1/2 medium
zucchini, halved lengthwise and sliced
1/2 medium
yellow squash, halved lengthwise and sliced
1/8 tsp
sea salt
2
brown rice or coconut Paleo wraps, heated
2 tbsp
Chimichurri Sauce (recipe below)
Instructions
STEP 1
1 Sprinkle the steak all over with the spice rub to coat.,
STEP 2
2 Let stand at room temperature for 10 minutes.,
STEP 3
3 Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat.,
STEP 4
4 Add the steak and cook, turning once, until reaches desired doneness, 10-11 minutes for medium rare. (Don't overcook to prevent the meat from getting tough.),
STEP 5
5 Transfer the steak to a cutting board and let stand for 5 minutes before thinly slicing across the grain.,
STEP 6
6 Meanwhile, heat the 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.,
STEP 7
7 Add the onion and cook, stirring occasionally, until slightly softened, 2-3 minutes.,
STEP 8
8 Stir in the zucchini and squash and cook until tender and lightly browned, 5-6 minutes.,
STEP 9
9 Remove from the heat and season with the salt.,
STEP 10
10 Place one wrap each on 2 plates. Top each with half of the steak, half the vegetable mixture, and 1 tablespoon of the Chimichurri Sauce. Fold and serve.
Nutrition Facts
(per serving)
Calories:
395 calories
Servings:
2 servings
Carbohydrates:
21 g
Fat:
15 g
Fiber:
4 g
Protein:
38 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
15 minutes
Total:
25 minutes