Sirloin Steak Wraps

Source: Fabulous Food Associations

Great for lunch or an easy supper any time of year. If you have leftover steak -- even easier!

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Serves: 4
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes

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1 1/4 pounds beef top sirloin steak
3 tablespoons oil from oil-packed sundried tomatoes, or extra-virgin olive oil
3 tablespoons red wine vinegar
1 large clove garlic, crushed
1/2 teaspoon salt
1/4 - teaspoon ground black pepper
1/4 cup drained and chopped, oil-packed sundried tomatoes
1 tablespoon thinly sliced fresh basil
8 small leaves green leaf lettuce
8 small (6 to 7 inches) flour tortillas, warmed
4 small, thin slices red onion, separated into rings
fresh basil, sprigs, for garnish

Heat large heavy nonstick skillet over medium heat until hot. Cook steak for about 12 to 15 minutes for medium-rare, turning once. Set aside to rest while you prepare the dressing.

In a large bowl, whisk together oil, red wine vinegar, garlic, salt and pepper.

Trim fat from the steak. Carve the steak crosswise into thin slices.

Add the beef, tomatoes, and sliced basil to the dressing and toss lightly.

Place 1 lettuce leaf on each tortilla. Arrange an equal amount of beef mixture on top of the lettuce and then top with onion rings. Fold the bottom edge up over filling; fold right and left sides to center, overlapping edges. Secure with wooden picks and garnish with basil sprigs, if desired.

Note: Three tablespoons olive oil may be substituted for oil reserved from marinated dried tomatoes.

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