Ingredients
1 pack Azteca® Soft & Tender tortillas
4 boneless beef shoulder top blade (flat-iron) steaks, trimmed & cut in half
1 lemon
1 teaspoon rosemary, crushed
¼ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons olive oil
1 (18 ounce) package kale sprouts or Brussels sprouts, sliced lengthwise
¼ cup balsamic salad dressing
2 cups grape tomatoes, halved
2 cloves garlic, minced
1/3 cup pitted green olives, halved
Directions
- Zest 1 teaspoon lemon and cut lemon into wedges.
- Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.
- In a large skillet heat 1 tablespoon of the oil over medium-high heat. Reduce heat to medium and add steaks; cook 8 to 10 minutes or until medium-rare (145 °) turning once.
- Remove from skillet; keep warm.
- Using the same skillet, add additional 1 tablespoon oil, add kale; cook, covered, 5 to 7 minutes or until tender-crisp.
- Remove from heat.
- Drizzle with Balsamic Salad Dressing; toss to coat.
- In the same large skillet, heat remaining tablespoon oil; add tomatoes and garlic.
- Cook 3 minutes or until tomatoes start to soften and burst; remove from heat.
- Stir in olives and lemon zest.
- Warm tortillas, place steaks in the center of tortilla with kale mixture, tomato mixture, and lemon wedges; wrap burrito style.
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