Tender, juicy marinated steak and crisp-tender grilled veggies make these spicy Asian-style sandwich a spicy new family favorite.
What You Need
Original recipe yields 8 servings
1/2 cup A.1. STEAKHOUSE Marinade Teriyaki
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 tsp. hot pepper sauce
1 boneless beef top round steak (1-1/2 lb.), 3/4 inch thick
1 large red onion, halved
5 medium green and red pepper s, quartered
8 flour tortillas (6 inch)
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Let's Make It
Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate.
Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips.
Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.
Substitute chopped bok choy or spinach, or sliced mushrooms and green onion sticks for the halved onion and peppers.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.