Recipe of the Week: Marinated Grilled Flank Steak Wraps
In Cleveland, Ohio, I teach professional students culinary arts at the International Culinary Art and Sciences Institute ICASI. These future chefs come to school to learn classic techniques, the dishes and the ingredients used in the cuisines of the world, tirelessly chopping, mixing, blending and tasting food under the direction of their instructors. Every day they bring to school their homework, a recipe they created and cook to be evaluated and graded by their instructors. Discover the flavors of the sun in this delicious homework creation. I felt it deserved top honors! Serves eight. (Chef tip: When slicing flank steak always do it diagonally across the grain.)
1 one-pound beef flank steak
1/3 cup dry red wine
1 can Chipotle peppers in adobo sauce, seeded and finely chopped
1 tablespoon fresh cilantro chopped
2 tablespoons olive oil
2 cloves garlic, minced
4 chopped tomatoes
1 chopped red onion
1 red pepper, core and cut into thin strips
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon chili powder
8 flour tortillas
2 cups baby greens shredded
1/2 cup shredded cheese
1 cup sour cheese
Score steak by making shallow cuts at one-inch intervals diagonally across steak in a diamond pattern. Repeat scoring on second side. Place meat in a shallow dish.
For marinade, stir together red wine, Chipotle peppers, cilantro, cumin, chili powder and garlic. Pour over steak. Marinate in the refrigerator for four to 12 hours, turning steak once in a while.
Drain steak, reserving marinade. Grill steak over medium heat for 15 to 20 minutes turning once and brushing with reserved marinade. Remove and let it rest for 10 minutes.
In a large saut pan heat oil and cook onions and peppers until soft. Add tomatoes and remaining Chipotle marinade. Season with salt. Cook for 20 minutes.
Wrap tortillas in paper towels. Microwave on 100 percent power (high) for 30 seconds to soften.
Thinly slice flank steak diagonally across the grain. To assemble wrap fill tortilla with greens, steak slices, Chipotle sauce, sour cream and shredded cheese.