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Pepper steak wrap
For aioli dressing:
1 red bell pepper
1 tsp olive oil
1/2 cup mayo (regular, lite or fat free)
1 tsp minced garlic
1 pounds steak, sliced thinly
1 tbs olive oil
2 cups sliced mushrooms
1/2 sliced onion (or 1 sliced shallot)
2 tbs water
1 1/2 tbs red wine vinegar
1/2 cup shredded pepperjack cheese
flatbread or tortillas
For the aioli dressing: Brush red bell pepper with olive oil. Set pepper in a pan under a hot broiler until skin just starts to blister and char, less than 5 minutes. (Place on bottom rack of oven if using high heat.) Remove and cover until pepper is deflated and skin pulls away easily. Remove the top and skin of the pepper. Slice into thin strips. Divide half for wraps, half for aioli. Combine mayo, 1/2 of the roasted pepper and garlic in a food processor or blender. Blend well. Refrigerate until ready to use.
Slice meat very thinly (putting meat in the freezer for a few minutes to firm up a little works well).
Season meat with cajun seasoning. Saute in a large skillet until medium rare. Remove meat and keep warm. Saute mushrooms and onions in same pan for a minute. Add water and cook for 5 minutes. Add the beef, remaining half of the pepper and red wine vinegar to the pan. When it is heated through, remove skillet from the heat and stir in cheese.
Warm the flatbread or tortillas. Spoon a little meat mixture into the center. Drizzle with aioli and top with lettuce. Roll up for a nice wrap sandwich.
Shortcuts: Try pre-cooked fajita meat (beef or chicken), roasted red bell peppers in a jar. Pre-cut mushrooms and lettuce make this a snap.