INGREDIENTS:
- 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
- 1-1/2 teaspoons seasoned pepper blend or garlic-pepper seasoning
- 2 teaspoons vegetable oil
- Salt
- 4 tablespoons reduced-fat or fat-free blue cheese dressing
- 4 medium flour tortillas (8 to 10-inch diameter), warmed
- 4 romaine lettuce leaves
Toppings:
- Sliced tomatoes, sliced red onion
COOKING:
- Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and garlic-pepper in medium bowl; toss to coat.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef and oil. Season with salt, as desired.
- Spread dressing evenly on tortillas; top with lettuce leaf. Divide beef and toppings, as desired, among tortillas. Roll up tightly.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of donen