Beef Steak Wrap With Spicy Pineapple Salsa Recipes

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MEXICAN WRAPS WITH SIMPLE SALSA



Mexican wraps with simple salsa image

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

300g pack beef stir-fry strips (or frying steak, cut into thin strips)
2 onions , halved and very thickly sliced
2 red peppers , seeded and thickly sliced
1 tbsp oil
2 tsp fajita seasoning
pack of 8 tortilla wraps
400g can chopped tomatoes with chilli and herbs
small bunch coriander , roughly chopped
soured cream or yogurt, optional, to serve

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



Beef Pops with Pineapple and Parsley Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h22m

Yield 20 beef pops

Number Of Ingredients 12

3 cups fresh flat-leaf parsley
2 cloves garlic, peeled
2 tablespoons red wine vinegar
1 teaspoon crushed chili flakes
1 teaspoon sugar
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper

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



Steak Tortillas image

"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

2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
1 small onion, chopped
1/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1-1/2 teaspoons all-purpose flour
1/2 cup cold water
6 flour tortillas (8 inches), warmed
Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional

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



Yummy Pineapple Beef Steak Marinade image

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

¾ cup Worcestershire sauce
⅔ cup pineapple juice
2 tablespoons packed brown sugar
⅓ cup olive oil

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



Teriyaki Beef and Pineapple Lettuce Wraps image

Achieve restaurant-quality results in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 5

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (8 oz) pineapple tidbits in juice, drained, reserving liquid
1/4 cup teriyaki baste and glaze sauce
1 tablespoon cornstarch
2 green onions, sliced (2 tablespoons)
1/4 cup diced red bell pepper, if desired
5 large Bibb lettuce leaves

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



Beef Quesadillas with Salsa image

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

3/4 pound beef top sirloin steak, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons olive oil, divided
1-1/2 cups shredded pepper Jack cheese
4 flour tortillas (10 inches)
SALSA:
4 medium tomatoes, chopped
1-1/2 cups cubed fresh pineapple
1/2 cup chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

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



Pineapple Salsa image

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

2 cups pineapple (diced)
1 red pepper (diced)
¼ cup red onion (minced)
1 jalapeño (seeded & minced)
½ lime (juiced)
3 tablespoons cilantro (chopped)
½ tablespoon olive oil
½ teaspoon cumin
salt to taste

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



Stir-fry chilli beef wraps image

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

150g thin-cut frying steak , very thinly sliced
1 tsp mild chilli powder
2 good pinches of ground cumin
2 garlic cloves , finely chopped
2 tsp sunflower oil
1 yellow pepper , deseeded, quartered and sliced
1 red onion , thinly sliced
2 tomatoes , chopped
400g can black bean , drained
good handful fresh coriander
4 value soft tortilla wraps

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



Beef Steak Wrap with Spicy Pineapple Salsa image

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

1 (1 1/2 lb) flank steaks
1/2 cup roasted garlic teriyaki sauce
12 (10 inch) flour tortillas
2 cups shredded napa cabbage or 2 cups shredded lettuce
1 (15 1/4 ounce) can pineapple tidbits, drained
1 medium cucumber, chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 green onions, sliced
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
1 teaspoon light soy sauce

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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