Clarian Health

Looking for a way to spice up a summer dinner? Summer Steak Wraps are your answer! These delicious bundles are hearty and light at the same time. Steak Wraps

1 lb skirt steak (or sirloin)

½ cup red wine vinegar
¼ cup light soy sauce
2 cloves garlic, smashed
½ lime
1 head Boston lettuce
2 carrots, sliced into ribbons or strips
1 jicama, sliced into thin strips
mango chutney, recipe follows

In a large zip-lock bag, add red wine vinegar, soy sauce, garlic, and lime. Salt and pepper both sides of skirt steak and add to bag. Marinate for 1 hour (at least!).
In a skillet on medium heat (or on a grill), cook steak 5 – 7 minutes, flip, and cook 5 – 7 minutes more, or until barely pink inside. Remove from grill and let steak set for about 10 minutes before cutting.
Pull “cups” off head of Boston lettuce, and rinse clean. Slice steak into thin strips on the diagonal. To serve, take cup of lettuce, and place strips of carrot, jicama, a few thin strips of steak, and spoon two teaspoons of Mango Chutney over steak. Perfect for an outdoor party!

Mango Chutney

½ cup red wine vinegar
juice of 1 lime
1 shallot, minced
1 clove garlic, minced
3 Tablespoons Splenda
1 ripe mango, chopped
½ red bell pepper, finely chopped
2 teaspoons fresh grated ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground coriander
¼ teaspoon chili powder
2 Tablespoons fresh cilantro, chopped

In a small saucepan, combine all ingredients. Cook over medium heat until a simmer is reached.
Let simmer until reduced, about 15 minutes. Chutney should be thick and jam-like! Perfect served over meats or salmon!

Serves: 4 – 6
Nutrition Facts
Calories: 215
Total Fat: 8 gm
Cholesterol: 45 mg
Sodium: 75 mg
Carbohydrates: 4 gm
Fiber: 1 gm
Protein: 21 grams