Steak Wrap

09-Feb-2006

This dish actually came about in sort of an odd way. I had been thinking about what to pair with Rosé for today’s Happy Hour at Home post and was thinking about something lighter, when I happened to read a post by Beau at Basic Juice where he had paired Rosé with a hearty sandwich. Hmmm.

So I decided to try a little different tact which worked out pretty well over all. I actually liked the wine with the steak on its own a bit better than with the wrap. You can read the wine tasting notes in today’s post, but here’s the recipe for the steak and wrap.

Grilled Marinated New York Steak Wrap

¼ cup soy sauce

¼ cup pinot noir

A couple of shakes of Worcestershire sauce

1 clove garlic, finely minced

1 dried Thai Dragon or other hot pepper, crushed

Combine all ingredients.

Put a steak in a large ziploc bag, cover with the marinade and allow to sit for 2 – 4 hours.

Heat a grill pan over medium high heat. Remove steak from marinade, pat dry and then grill for about 6 minutes per side, depending on thickness and desired doneness.

Remove from pan and let steak rest for a few minutes. Slice in very thin slices across the grain.

To make wrap

Heat a large tortilla style wrap just until soft.

Place steak slices, guacamole or sliced avocados, sliced tomatoes, grilled onions, and sour cream on the steak. Wrap the tortilla by bringing the bottom edge up and then rolling from left to right.

Pour a glass of Rosé and enjoy!