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Tortilla-Free Steak Wraps

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Prep Time 30 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 45 minutes
Servings 4
Calories 308 kcal

Ingredients
  

  • 2 lb grass-fed skirt steak
  • 3 T balsamic vinegar divided
  • 3 T coconut aminos divided
  • ½ medium onion
  • 1 carrot
  • 1 bell pepper
  • 1 zucchini
  • 1 portobello mushroom cap
  • 2 T olive oil
  • 1 t garlic
  • 4 toothpicks
  • Black pepper freshly ground, to taste

Instructions
 

  • Slice the skirt steaks in half so that each steak is 5-inches long. Pound each steak with a meat mallet until 3-inches wide.
  • Combine 2 tablespoons balsamic vinegar and 2 tablespoons coconut aminos in a mixing bowl. Add the steaks to the mixture and toss with hands to coat.
  • Cover and marinate for 30 minutes–2 hours in the refrigerator.
  • Slice the vegetables into thin strips (about ⅓ cup of each vegetable). Heat a skillet over medium heat with 2 tablespoons olive oil. Add the veggies, 1 tablespoon coconut aminos, 1 tablespoon balsamic vinegar, and garlic. Sauté for 7 minutes, until tender.
  • Once the steaks have marinated, use tongs to place the veggie mix in the center of each skirt steak. Fold each side toward the center, secure with a toothpick, and season with pepper.
  • Heat a grill or pan over high heat. Place the skirt steaks on a pan and cook for 3 minutes. Repeat on the other side. Serve hot.

Nutrition

Calories: 308kcalCarbohydrates: 11gProtein: 19gFat: 20g
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