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Special Beef Wraps

From Dian Halferty of Tucson, Arizona, these hearty bundles burst with grilled steak, tangy pineapple and crunchy nuts.
  • Total Time
    Prep: 15 min. + marinating Grill: 20 min. + standing
  • Makes
    8 servings


  • 1 cup white wine vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 beef flank steak (1-1/2 pounds)
  • 2 cups torn mixed salad greens
  • 1/2 cup sliced green onions
  • 1 cup water
  • 8 green onion tops
  • 3/4 cup pineapple tidbits, drained
  • 1 cup honey-roasted peanuts, coarsely chopped
  • 8 flour tortillas (8 inches), warmed


  • In a 2-cup measuring cup, combine the vinegar, soy sauce, lime juice, oil and honey. Pour 1-1/4 cups into a shallow dish; add steak and turn to coat. Cover and refrigerate for 1-2 hours. In a large bowl, combine the lettuce, sliced green onions and remaining marinade. Cover and refrigerate.
  • In a small skillet, bring water to a boil. Add onion tops; boil for 30-60 seconds. Drain and immediately place in ice water. Drain and pat dry; set aside.
  • Drain and discard marinade from steak. Grill, uncovered, over medium heat, or broil 4-6 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Let stand for 10 minutes; thinly slice across the grain. Layer with beef, lettuce mixture, pineapple and nuts on each tortilla. Fold one end over filling, then fold in sides. Tie with an onion top.

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