Flank Steak and Vegetable Wraps with Chimichurri Sauce
September 24, 2016
Argentina gets credit for this delicious and savory flank steak wrap recipe, full of healthy veggies and topped with bright, garlicky chimichurri sauce.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 30 mins
- Cook: 20 mins
- Yields: 2 wraps
Directions
1Sprinkle the steak all over with the spice rub to coat.
2Let stand at room temperature for 10 minutes.
3Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat.
4Add the steak and cook, turning once, until reaches desired doneness, 10-11 minutes for medium rare. (Don't overcook to prevent the meat from getting tough.)
5Transfer the steak to a cutting board and let stand for 5 minutes before thinly slicing across the grain.
6Meanwhile, heat the 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
7Add the onion and cook, stirring occasionally, until slightly softened, 2-3 minutes.
8Stir in the zucchini and squash and cook until tender and lightly browned, 5-6 minutes.
9Remove from the heat and season with the salt.
10Place one wrap each on 2 plates. Top each with half of the steak, half the vegetable mixture, and 1 tablespoon of the Chimichurri Sauce. Fold and serve.
This recipe is part of the Cozy Campout Fun menu, with Lentil Bacon Soup, Flank Steak and Vegetable Wraps with Chimichurri Sauce, Campfire Grilled Peaches, and Freeze-Dried Fruit, Nut, and Seed Mix. Check out the Cozy Campout Fun Menu and Guide for links to all the recipes, plus more handy tips and activities for a fantastic campout, even in your own backyard!
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
For more delicious, nutritious recipes, check out jjvirgin.com/recipes.
