- Details
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Parent Category: Recipes
1 (1 1/2 lb.) beef flank steak OR boneless beef top sirloin steak,
about 1 inch thick
1/2 cup bottled Italian vinaigrette or balsamic vinaigrette salad dressing
1/3 cup regular or light dairy sour cream
2 tablespoons chunky salsa
1 tablespoon lime juice
Chile pepper
1/4 cup honey mustard
1/4 cup plain low-fat yogurt
2 tablespoons snipped fresh dillweed
1/3 cup regular or light mayonnaise
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
1-1/2 teaspoons coarsely ground black pepper
Red or yellow grape tomatoes or cherry tomatoes
2 bunches Boston, bibb, or butterhead lettuce
Cilantro sprigs and/or basil leaves
Salsa-Sour Cream Sauce
Honey Mustard -Yogurt Sauce
Horseradish-Mayonnaise Sauce
Place steak in a large shallow dish. Pour vinaigrette over it, turning
to coat both sides. Cover and refrigerate several hours or overnight,
turning once or twice. Lift steak from marinade, allowing excess to
drain off. Sprinkle both sides of steak with black pepper. For the
Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime
juice. Top with a chili pepper, if desired. Cover and chill until
serving time.
For the Honey Mustard-Yogurt Sauce, in a small bowl stir together
honey mustard, yogurt, and dill weed. Cover and chill until serving.
For the Horseradish-Mayo Sauce, in a small bowl stir together
mayonnaise, horseradish, and chives. Top with additional pieces of
chives. Cover and chill until serving time.
Grill steak over medium heat, turning once, until desired doneness, 12
to 15 minutes for medium. Let steak rest for 5 minutes, then slice
across the grain into thin strips, about 1/4 inch thick. Loosely
thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape
or cherry tomato at the tip. To assemble, open the two bunches of
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lettuce, keeping them intact. Place prepared lettuce on serving
platter. Arrange the assembled skewers on top of the lettuce leaves.
Place the cilantro sprigs and/or basil leaves in a small bowl. Place
the dipping sauces in additional small bowls. To serve, have guests
tear off a lettuce leaf and top with an herb sprig. Then, top with a
skewer of meat. Fold lettuce leaf around skewered meat and gently pull
to remove skewer, holding lettuce roll securely. Serve with dipping
sauce.
