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Grilled Steak Wraps with Mushrooms and Rosemary Recipe

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This recipe for Grilled Steak Wraps with Mushrooms and Rosemary, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For the grilled steak:
2 top sirloin steaks, about 8 ounces each;
salt to taste;
several grinds freshly ground black pepper, to taste.

For the wraps:
1/2 c. fat-free, whipped cream cheese;
2 T. chopped, sweet onion;
2 T. freshly chopped rosemary;
1 tsp. olive oil;
4 button mushrooms, sliced;
4 large flour tortillas;
4 large lettuce leaves (green leaf, bibb or romaine), shredded.

Directions:
Directions:
For the grilled steak:
1. Preheat the grill to high.
2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias.

For the wraps:
1. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary.
2. Heat the olive oil in a non-stick skillet to a medium high heat. Cook the mushrooms until golden brown, about 3-4 minutes.
3. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce and mushrooms among the tortillas and top with a few slices of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom.
4. Slice the wraps on the diagonal and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min. & 15 min. Grilling time
Personal Notes:
Personal Notes:
This is always a popular dish for family and friends. And it stretches 2 top sirloins into 4 servings.

 

 

 

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