Steak and Horseradish Mayo Wraps
A quick dinner doesn’t mean you default to take-out! Stock beef-friendly ingredients in your pantry for satisfying from–scratch suppers in a snap! Sampling tonight: Grilled Steak and Horseradish Mayo Wraps
Steak and Horseradish Mayo Wraps
- Pat 1 lb (500 g) Top Sirloin or Tri-Tip Grilling Steak dry and season with coarse salt and pepper.
- Grill to desired doneness. Let rest for 5 minutes.
- Combine horseradish and mayo to taste and spread mixture over 4 flour tortillas. Top each with thin slices of grilled steak, baby spinach or arugula, toasted slivered almonds and thinly sliced green onions. Roll up and serve.
Pantry Pointers:
- Convenience Key: Why grill one steak when you can grill two? That way you get a grilled steak leftover to use for a speedy lunch or supper next night. Saves energy. Saves time
- Flavour Hit: Prepared bottled horseradish and beef just can’t be beat. Blend it into softened butter with some fresh thyme leaves to top a steak or add it to ground beef for burgers.