Barbecued Steak Wrap-Ups With Maple Chipotle Grille Sauce
This marinade can be whipped up in a dash and serves to tenderize the flank steak. The crowning touch — a drizzle of sweet and smoky barbecue sauce.
Marinade -
1/4 cup soy sauce
1/2 cup red wine
1/4 cup olive or canola oil
2 pounds flank steak, trimmed of fat
1/3 cup Stonewall Kitchen Maple Chipotle Grille Sauce
For Serving -
Flat bread or thick tortillas, warmed in tin foil over the grill
Cilantro leaves
Grilled onions
Directions -
In a small bowl, combine marinade ingredients. Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak. Turn the steak to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight. Prepare a charcoal or gas fire. Remove the steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with Maple Chipotle Grille Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent. Cut thin slices of steak against the grain and at an angle. Serve flank steak rolled up in a piece of warmed flat bread, with a spoonful of grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Grille Sauce.
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