Tortilla-Free Paleo Steak Wraps
From PaleoHacks [1]
Ingredients
- 1 pound grass-fed skirt steak
1/2 a medium onion
1 carrot
1 portobello mushroom cap
1 bell pepper
1 zucchini
1 teaspoon garlic
3 tablespoons coconut aminos
3 tablespoons balsamic vinegar
2 tablespoons olive oil
Black pepper to taste
4 toothpicks
Directions
- Begin by slicing skirt steaks in half so that each steak is 5 inches long.
- Using a meat mallet, pound each skirt steak until they are at least 3 inches wide.
- Combine 2 tablespoons balsamic vinegar and 2 tbsp coconut aminos is a mixing bowl. Place steaks in mixture and toss with hands to coat each steak. Cover and marinate for 30 minutes to 2 hours in refrigerator.
- In the meantime, slice vegetables into thin strips. We will use approximately 1/3 cup of each vegetable.
- Heat a skillet over medium heat with 2 tablespoons olive oil. Add veggies, 1 tablespoon coconut aminos, 1 tablespoon balsamic vinegar and garlic. Sauté for 7 minutes, until slightly tender.
- Once skirt steaks have marinaded, evenly distribute veggie mixture in the center of each skirt steak using tongs.
- Fold each side towards the center and secure with a toothpick.
- Heat grill or pan over high heat. Allow surface to become very hot. Season steak with cracked black pepper. Place skirt steaks on pan or grilling surface and cook 3 minutes. Use tongs to carefully turn to other side and cook 3 additional minutes.
- Serve hot.
Information
- Category
- Main Dishes, Beef
- Cuisine
- North American
- Yield
- 4 servings