Peppered Steak Tortilla Roll

Peppered Steak Tortilla Roll


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This beef tortilla roll be the perfect dinner or lunch recipe. With the satisfying crunch and meaty taste you won't be disappointed.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

5-8 servings


  • 1 1-lb. flank steak, trimmed
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • cooking spray
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 C. grape or cherry tomato halves
  • 1/4 C. thinly sliced shallots
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh basil
  • 1 Tbs. chopped fresh cilantro
  • 2 Tbs. brown sugar
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. fresh lime juice
  • 1/2 tsp. crushed red pepper
  • 6 10-inch flour tortillas
  • 12 Bibb lettuce leaves

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Prepare grill to medium-high heat. Sprinkle the steak with salt and black pepper. Place steak on a grill rack that has been coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes. Cut steak diagonally across grain into thin slices. Combine sliced steak, peppers, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, pepper, and juice. Drizzle over steak mixture; toss well to coat. Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 C. steak mixture down center of each tortilla; roll up. 

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