Recipes
Ingredients
Amount | Item |
---|---|
1 1/2 c | Sweet yellow and white mixed frozen corn, thawed |
24 ea | Hanger Steaks, 3 oz |
2 tbsp | Vegetable Oil, trans fat free |
1/4 c | Mrs. Dash® Original Blend |
24 ea | Flatbread Wrap, 6” diameter, warmed |
1/2 c | Low-Sodium Steak Sauce, commercially prepared |
2 tbsp | Mrs. Dash® Original Blend Seasoning |
1 medium | Red Onion, thinly sliced into rings, pulled apart (approx 96 rings needed) |
48 ea | Red Pear Tomatoes, halved |
3 c | Romaine Lettuce, thinly shredded |
3/4 c | Colby Jack Cheese, Grated (optional) |
Instructions
Cook corn in a non-stick pan, over high heat, for approximately 1 minute to slightly char the edges. Remove from heat and reserve warm.
Toss steaks with 2 tablespoons oil to lightly coat. Grill steaks to medium over hot grill. Remove from grill allowing meat to rest for 3-5 minutes and then slice each steak, across the grain into ¼ inch thick slices. Toss steak slices with ¼ cup of Mrs. Dash® Original Seasoning Blend and reserve warm.
On the bottom half of each warmed flatbread, spread 1 teaspoon of steak sauce. Sprinkle ¼ teaspoon of Mrs. Dash® Original Seasoning Blend evenly over the steak sauce on each flatbread.
Evenly distribute 1 tablespoon of charred corn, 4 red onion rings and 4 tomato halves over steak sauce and Mrs. Dash on each flatbread.
Place 1/8 cup of shredded lettuce and ½ tablespoon of cheese over the onions rings/tomato halves of each flatbread. Top lettuce with 3 oz. of sliced steak for each flatbread.
Fold wrap in half (top half folded over the steak and accompaniments) and serve immediately.
Option: Flank steak, flat iron steak or other lean cuts of beef could be utilized instead of the hanger steak.