Blackened steak wrap with thyme scented potato salad - KNOE 8 News; KNOE-TV; KNOE.com |

Blackened steak wrap with thyme scented potato salad

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Wrap
  • Beef tenderloin (seasoned, grilled and cut into strips) 6ozw
  • Blackening seasoning as needed
  • Tortilla wrap 10" 1ea
  • Lettuce (washed) 1-2 ea
  • Mayonnaise 2T
  • Green onions (chopped fine, and mixed with mayonnaise) 2T
  • Red bell pepper (cut in strips and sauteed) 1/4 ea
  • Yellow onion (cut in strips and sauteed) 1/4 ea
  • Celery (cut in strips and sauteed) 1 rib
  • Carrot (cut in strips) 1/2 ea
 
Potato salad
  • Red potato (boiled until tender, cooled, and chopped) 4ea
  • Mayonnaise 3T (add more if too dry)
  • Dijon mustard 1T
  • Eggs (boiled, shelled and chopped)
  • Capers 2T
  • Thyme (picked and chopped) 2T
  • Lemon juice (fresh squeezed) 1/2 T
  • Salt and pepper as needed
 
Method of preparation
Spread scallion mayonnaise on tortilla, lay lettuce on tortilla, arrange all vegetables on top of lettuce in layers, top with steak, roll up tortilla, cut in half and serve w/ potato salad. For potato salad mix all ingredients together, taste and reseason if necessary.
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