FLANK STEAK WRAPS FOR FRIENDS

Yield: 20 wraps.

INGREDIENTS

3-5 yellow onions, sliced 2-3 green bell peppers,

sliced 2-3 red bell peppers, sliced 2 tablespoons minced

garlic 2 sticks sweet cream

salted butter 8 to 16 ounces water or

beer 2 pounds flank steak,

cubed — Cajun seasoning to taste 1 head romaine, chopped (keep in plastic storage bag) 6-8 Roma tomatoes, diced (keep in plastic storage bag) 1 pound of Colby Jack

finely shredded cheese 2 packages 6-inch flour

tortillas 1 jar taco sauce and/or

salsa 16 ounces sour cream (Remove from package put into zip-top bag. Cut a small corner out of the zip-top so the sour 1 Drop peppers and onion on skillet dry with one-half to one stick of butter. Allow butter to melt and begin to brown and reduce. 2 Toss pepper and onion mixture with tongs to prevent burning. Once butter has melted, add minced garlic. 3 Soon after, add 4-8 ounces of beer or water to deglaze skillet. 4 Allow to simmer and cook down until vegetables are soft. Place vegetable mix, including liquid, into large bowl and partially cover. 5 While skillet is still hot, add steak and another one-half to one stick of butter. Once butter is melted and meat begins to brown, add 4-8 ounces water or beer to deglaze. 6 Season to preference. 7 Once meat is cooked to desired temperature, place in separate bowl with juices and partially cover. 8 Place a sheet of aluminum foil down, then place a sheet of wax paper on top. Place one flour tortilla on wax paper and sprinkle with cheese. Add meat and pepper mixture, then lettuce and tomatoes. 9 Add taco sauce and sour cream to taste, then scoop avocado and place around edge of wrap. Fold aluminum to form a triangle and wrap corners to prevent leakage.

DIRECTIONS