Grilled Flank Steak Wraps
- 1/4 c. soy sauce
- 2 TBS lemon juice
- 1 TBS worchestershire sauce
- 2 fresh garlic cloves, crushed
- 1 TBS brown sugar
- 1/2 tsp ground ginger
- 1/4 c. vegetable oil
- 1 1/2 lbs flank steak
- 2 TBS olive oil
- 1 large onion, halved and sliced
- 1/4 tsp salt
- 1/2 c. boursin cheese, softened
- 1/4 c. mayonnaise
- 6-8 wraps or large tortillas
- 6-8 romaine lettuce leaves
- 8 oz. shredded swiss cheese
Whisk together the soy sauce, lemon juice, Worcestershire sauce, garlic, brown sugar and ginger in a small bowl. Add the vegetable oil gradually, whisking until blended. Combine with the steak in a large re-sealable plastic bag. Marinate in the refrigerator for 2-12 hours.
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 20-30 min or until golden brown, stirring frequently. Sprinkle with the salt.
Remove the steak from the marinade and discard the marinade. Grill over medium-high head for 6-8 minutes on each side for medium rare. Remove from the heat and let cool. Cut into thin slices at a 45-degree angle across the grain.
Combine the boursin cheese and mayonnaise in a bowl and mix well. Spread 1 TBS of the mixture on each of the wraps, leaving a 1” border. Place a lettuce leaf on the lower 1/3 of each wrap. Top with the Swiss cheese and onions. Top each with 2-3 slices of the steak. Fold in the sides of the wrap and roll tightly to enclose the filling. May be chilled, wrapped in parchment paper or plastic wrap, for several hours before serving. Okay at room temp. Serves 4 to 6.