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Nutrition Facts

Instructions

• STEP 1

  Peel and mince garlic. Place in a medium bowl along with vinegar, oil, maple syrup, Dijon, and spices. Whisk to combine the marinade.

  • 1 clove garlic
  • 1 tbsp balsamic vinegar
  • ½ tsp extra virgin olive oil
  • ½ tsp pure maple syrup
  • ½ tsp Dijon mustard
  • ¼ tsp Italian seasoning
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 2

  Pat the steak dry with paper towels, then slice against the grain into ¼-inch thick strips. Add to the bowl with the marinade, turn to coat, and set aside.

  • ¾ lb striploin (New York strip) steak

• STEP 3

  Meanwhile, preheat a grill pan or regular skillet over medium-high heat.

• STEP 4

  Peel and thinly slice onion into rings.

  • ½ medium red onion

• STEP 5

  Once the grill pan is hot, coat with oil. Transfer onions to the grill pan and cook until tender, 3-4 minutes per side.

  • ½ tsp extra virgin olive oil

• STEP 6

  Meanwhile, wash and dry the mixed greens. (Skip if they came pre-washed.)

  • ½ (5 oz) pkg spring mix (mixed greens)

• STEP 7

  Wash and dry tomato. Using a clean cutting board, halve tomato and thinly slice into half-moons. Transfer to a plate and season with salt and pepper; set aside.

  • 1 tomato
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  When the onions are done cooking, transfer to the plate with the tomatoes.

• STEP 9

  Place steak strips on the grill pan, and cook to desired doneness, about 1 minute per side for medium-rare. Transfer to the plate with the veggies.

• STEP 10

  Place tortillas on a flat surface. Divide steak, onions, mixed greens, tomatoes, and blue cheese between them. Roll tightly to close and cut in half.

  • 2 large flour tortillas
  • ½ (4 oz) pkg crumbled blue cheese

• STEP 11

  To serve, divide wraps between plates and enjoy!