For those of you who love horseradish this wrap is fabulous. It.s not too spicy with just enough tang. The recipe out of the Rachel Ray Magazine called for filet mignon. I can't always afford that so I went with a cheaper flank steak. It turned out great as far as I'm concerned and I didn't get any complaints from my family either. I served it here with a minted watermelon salad that's also fabulous and refreshing in the summer.
1/4 cup 2% Greek yogurt
2 tbsp mayonnaise
2 tbsp prepared horseradish, drained
1 clove garlic
olive oil for brushing
2 onions, thick sliced and left in rings
salt and pepper
1 1/2 lb flank steak, trimmed
4 wraps
1 bunch spinach, stems removed
Preheat your grill to medium.
Combine yogurt, mayonnaise, horseradish, and garlic. Set aside.
Brush the onions with olive oil and place them, rings intact, on the grill; season with salt and pepper. Cover the grill and cook until softened and lightly charred, turning once, about 5 minutes, then transfer to a bowl.
Pat the beef dry and brush with olive oil and season with the salt and pepper. Grill to desired doneness and transfer to a cutting board; let rest about 5 minutes. Thinly slice the meat cutting crosswise.
Grill the wraps just until warmed through but not crisp. Spread a heaping dollop of the horseradish sauce and layer the spinach, meat and grilled onions then roll up.
Serves 4
Recipe adapted from: Rachael Ray | June 2011
Enjoy!!!
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