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Flank Steak Tortilla Wraps

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Tortillas are versatile and delicious with a variety of fillings: chicken, pork, beef, or large game, and raw or cooked vegetables. Serve with salsa or lower fat sour cream.

Prep Time: 4 hours, 10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients
  • ⅓ cup (80 mL) soy sauce
  • ¼ cup (60 mL) Worcestershire sauce
  • ¼ cup (60 mL) lemon juice
  • ⅓ cup (80 mL) olive oil
  • ½ tsp (2.5 mL) cayenne pepper
  • 2 Tbsp (30 mL) brown sugar
  • ½ tsp (2.5 mL) ground cumin
  • ½ tsp (2.5 mL) salt
  • ½ tsp (2.5 mL) ground black pepper
  • 2.2 lb (1 kg) beef flank steak
  • 1 medium onion, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup (250 mL) thinly sliced mushrooms
  • ⅔ cup (160 mL) frozen spinach, thawed
  • 6 wheat flour tortillas (6”/15 cm)
  • Optional: salsa and lower fat sour cream
Directions
  1. In a small bowl, whisk the soy sauce, Worcestershire sauce, lemon juice, and olive oil together. Add the cayenne pepper, brown sugar, cumin, salt and black pepper, and mix well to prepare the meat marinade. Reserve ¼ cup (60 mL).
  2. Place steak in a glass or stainless steel pan and pour the marinade overtop. Cover and marinate in the fridge for 2 to 4 hours, turning over every half hour.
  3. Place the onion, carrots, and mushrooms in another glass or stainless steel pan. Pour the reserved marinade overtop and mix well.
  4. Heat a heavy grill pan or cast iron frying pan to medium-high heat. Brown the steak for 7 minutes per side, turning down the heat slightly after browning the first side.
  5. Once cooked, let steak rest on a cutting board while preparing the rest of the fillings.
  6. Heat a skillet to medium heat and cook the marinated vegetable mixture for 5 minutes.
    7. Squeeze excess liquid from the spinach. Add spinach to the skillet, cover, and cook for 3 to 5 minutes.
  7. Warm tortillas, if desired (see recipe tips).
  8. Slice the steak against the grain and into ¼” (0.6 cm) thick strips.
  9. Fill the tortillas one at a time. Place a few steak slices down the middle of a warmed tortilla, stopping about 1½” (3.8 cm) from the bottom edge. Spread vegetables over the meat, followed by salsa and/or sour cream, if using. Fold the bottom end of the tortilla up and then fold in the sides, leaving it open at the top.

Tips

  • Warming tortillas makes them soft and easier to work with. Try warming them one of the following ways:
    1. In the microwave – In batches, wrap tortillas in a damp paper towel and microwave for 30 seconds, or until warmed through.
    2. In the oven – Wrap tortillas in aluminum foil and warm at 350°F/175°C for 15 minutes.
    3. On the stove-top – Place tortillas in a frying pan over medium heat and cook for 30 seconds on each side.
  • Chill leftover tortillas for up to 3 days in the fridge.

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