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Title: Steak and Potato Winter Wraps
Categories: Entree Beef Cheese Steak
Yield: 4 Servings
| 1 | lb | Potatoes |
| 12 | oz | Flank steak |
| 1 1/2 | tb | Vegetable oil |
| 1/4 | c | Worcestershire sauce |
| 4 | oz | Sharp cheddar cheese; grated |
| 2/3 | c | Sliced green onions |
| 8 | lg | Flour tortillas |
| Salt and pepper to taste | ||
| Steak sauce if desired |
Cut potatoes into 1/2" cubes and place in a micro-wave safe bowl. Cover with plastic wrap, venting one corner, and microwave on high (100% power) for about 8 minutes, or just until tender.
Cut steak with the grain into strips two to three inches wide, then cut across the grain into 1/4" slices. (Partially freezing the steak simplifies the slicing.)
In a large, non-stick skillet, heat oil over high heat. Add steak, cook and toss for 2 minutes. Add worcestershire sauce. Cook and toss until steak loses pink color. Remove to bowl with slotted spoon.
Add potatoes to the skillet. Cook and toss until most of the liquid is absorbed. Add steak, cheese and onions and toss just until cheese melts. Season to taste.
Heat tortillas. Portion 1/2 cup of steak mixture into the center of each tortilla. Fold tortilla as for a burrito. Serve with steak sauce if desired.
Courtesy of the National Potato Promotion Board. Wenatchee World. 1/7/97.
Typed by Delores E Rowe From: Delores E Rowe Date: 07 Jan 97 National Cooking Echo Ä
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