MEXICAN WRAPS WITH SIMPLE SALSA
A delicious yet impressive recipe for Mexican wraps that all the family will love - ready in just 15 mins
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 9
Steps:
- Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
- Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.
Nutrition Facts : Calories 525 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2.4 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.98 milligram of sodium
BEEF POPS WITH PINEAPPLE AND PARSLEY SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 3h22m
Yield 20 beef pops
Number Of Ingredients 12
Steps:
- For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
- For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
- To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.
STEAK TORTILLAS
"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
YUMMY PINEAPPLE BEEF STEAK MARINADE
This marinade is delicious. I was just messing around in the kitchen and came up with this! Enjoy!
Provided by kelsey
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
- Marinate the meat of your choice for 1 to 2 hours, and cook as desired.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 6.3 g, Fat 5.2 g, SaturatedFat 0.7 g, Sodium 143.7 mg, Sugar 4.5 g
TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS
Achieve restaurant-quality results in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
- In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 490 mg, Sugar 10 g, TransFat 1/2 g
BEEF QUESADILLAS WITH SALSA
These easy, cheesy steak quesadillas are packed with beef and topped with pineapple salsa. And because it's a little sweet and not too spicy, they are very kid friendly.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (4-1/2 cups salsa).
Number Of Ingredients 15
Steps:
- Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.
Nutrition Facts : Calories 645 calories, Fat 33g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 1067mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 9g fiber), Protein 34g protein.
PINEAPPLE SALSA
This tasty pineapple salsa is made with fresh ingredients for the perfect crunch!
Provided by Holly Nilsson
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl and gently stir.
- Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 50 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
STIR-FRY CHILLI BEEF WRAPS
Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
- Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
- Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
BEEF STEAK WRAP WITH SPICY PINEAPPLE SALSA
Make and share this Beef Steak Wrap with Spicy Pineapple Salsa recipe from Food.com.
Provided by acid.
Categories Lunch/Snacks
Time 2h22m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients; cover and chill.
- Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife.
- Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat.
- Chill 2 hours.
- Remove steak from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan.
- Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.
- Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated.
- Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa.
- Roll up, and serve immediately.
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- Add all the ingredients for the marinade, except for the steak strips, to your blender and blend on high until well combined. Place the steak strips in a large zip-closure bag. Then pour the marinade over the steak strips and seal the bag. Place the bag in your refrigerator for 2-6 hours.
- Heat about 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add half of the marinated steak strips, letting the excess marinade drip off into the bag before adding the steak to your skillet, and cook, stirring occasionally, until the steak is well browned on the outside and cooked throughout, about 3-5 minutes. Transfer the cooked steak strips to a clean bowl and cover to keep warm. Repeat with the remaining half of the steak strips. Discard the leftover marinade.
- Add another tablespoon of vegetable oil to the same skillet and add the sliced scallions, red pepper and carrot. Cook, stirring frequently, until the vegetables are crisp tender, about 2 minutes. Transfer the vegetables to the bowl with the steak strips. Toss gently to combine.
- To serve, spoon the steak/vegetable mixture into lettuce leaves. Top with a sprinkle of sesame seeds, if desired. Enjoy immediately.
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- Combine 1/3 cup red onion and all remaining salsa ingredients to a medium bowl and set aside in the fridge.
- Heat olive oil in large skillet over medium heat. Add steak and red onions, season with salt and pepper, and cook until steak is mostly cooked through. Add garlic and sauté another 30 seconds.
- Add remaining taquito filling ingredients (except for cheese) and simmer for 3-5 minutes, or until steak is cooked through and barbecue sauce is warmed. Remove from heat and stir in 1 cup cheese. Taste and adjust seasonings and heat as desired.
- Preheat oven to 350 degrees and line a baking tray with foil and place a baking rack on top of it. Divide taquito filling evenly between tortillas and roll as tightly as possible. Brush both sides of each taquito lightly with olive oil, and place on rack, seam side down.
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5/5 (1)Estimated Reading Time 3 minsServings 6
- Place steaks and HALF of the chimichurri sauce into a zip-top bag. Marinade meat in the refrigerator overnight or 3 hours minimum. Refrigerate extra chimichurri sauce in an airtight container as well.
- Prepare pineapple salsa, by dicing/chopping each ingredient. Combine ingredients into a bowl. Cover and refrigerate until ready to serve. (The salsa is better the 2nd day, so if you have time to marinade the meat overnight, let the salsa merry overnight too.)
GRILLED FLANK STEAK WITH PINEAPPLE SALSA - WHAT MOLLY MADE
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- Add the olive oil, garlic, lemon juice, coconut aminos, maple syrup, salt and pepper to a gallon freezer bag and shake it well to mix it. Add the flank steak and shake it or roll it around in your hands a few times to coat the steak in the marinade. Place it in the fridge for 6 hours or overnight.
- Once the steak is marinated, prepare the pineapple to be grilled as well. Place in a ziplock bag with 2 tablespoons of maple syrup and toss to coat.
- Preheat the grill to high (about 450°F). Place the flank steak on the grill and discard the marinade. Sear the steak for 1-2 minutes on each side with the grill open then transfer it to indirect heat. Add the pineapple and peppers directly on the grill grates then close the lid and cook the steak, pineapple and peppers for 3 minutes. Open the lid, flip the pineapple, peppers and steak then close the lid and cook for an additional 3 minutes or until the steak reaches your desired doneness. It should reach 130-135°F for medium rare.
- Once it’s done, transfer it to a clean cutting board with the pineapple and peppers. Allow the steak to rest for 5-7 minutes prior to cutting.
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- For the Radish Pineapple Salsa: to a medium bowl add pineapple, radish, red onion, cilantro, garlic clove, lime juice, jalapeno and salt. Using a spoon, toss to mix everything together. Set aside.
- Heat grill to medium high heat, about 375°F – 400°F. Spray the grill grates with cooking spray or rub down with olive oil soaked rag.
- Place marinated steak on the grill. Grill each side for 4-5 minutes. Until there is a slight char on the steak. (It will be a little pink on the inside)
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