Grilled Sirloin Wraps
An alternative to grilling your steak is to stir-fry it. On freezing day, cut steak into ½” strips and put into freezer bag with marinade. On cooking day, defrost steak, discard marinade, and stir-fry in a wok or skillet.
INGREDIENTS | SERVES 6
- 2 pounds sirloin steak
- ½ cup butter
- ⅓ cup onion, minced
- 3 teaspoons dried parsley
- 2 tablespoons Worcestershire sauce
- ½ teaspoon yellow mustard
- ¼ teaspoon pepper
- ½ teaspoon salt
- 12 flour tortillas (used on reheating day)
- ½ cup lettuce, shredded (used on reheating day)
- 2 tomatoes, chopped (used on reheating day)
- ⅓ cup Vidalia onions, chopped (used on reheating day)
- ½ cup sour cream (used on reheating day)
- ½ cup shredded Cheddar cheese (used on reheating day)
Freezing Day
Score the top of the steak by cutting slits across the grain.
In saucepan, melt butter. Add onion, parsley, Worcestershire sauce, mustard, pepper, and salt. Cook on low heat 5–10 minutes.
Remove marinade from heat and cool. Put the steak in a freezer bag and pour in the marinade. Freeze.
Reheating Instructions
Defrost steak and marinade overnight in the refrigerator, then discard marinade.
Grill the steak over high heat until desired doneness. Let rest for 5 minutes. Cut steak into ½″ strips.
To serve, layer each tortilla with steak, lettuce, tomato, onion, cheese, and sour cream. Roll like a burrito.
PER SERVING
Calories: 687 | Fat: 34g | Protein: 53g | Sodium: 629mg | Carbohydrates: 39g | Fiber: 3g
Let Your Steak Rest
Ever wondered why chefs let steak rest before cutting? During grilling, the juices flow inward and saturate the middle of the steak. When cut immediately after cooking, the juices flooding the middle have nowhere to go but out. By allowing it to rest, the juices have time to be reabsorbed evenly throughout the meat.
