SERVES: 2
INGREDIENTS:
4 strips thick-cut
bacon
2 C shredded
Romaine (assuming it's not gonna kill you!)
1 C grape
tomatoes – cut in half
1/3 C Asiago or
Parm cheese - grated (more if you love cheese)
Caesar
dressing
1 large onion
– stir-fried in butter/oil, drained
12 oz. top
sirloin steak, seasoned with S&P (see below)
2 – 10” flour
tortillas
DIRECTIONS:
If using steak, place in a Zip-Loc bag with teriyaki sauce and grated ginger and let marinate for about 30 minutes. (OR use 'stir fry cut' beef - already in strips from the grocery store - place in a Zip-log bag. Cover with Teriyaki sauce and grated ginger and let sit for 30 minutes before cooking.)
Preheat grill, griddle, or frying pan to high; season steak with salt and
pepper. Spritz with oil and grill steak
to medium rare, turning once. Tent and
let rest 5 minutes. (If using pre-cut beef, saute in a pan with a spritz of oil - dump into a bowl and cover until ready to use)
Cook bacon crisp and drain on paper towel. Stir fry onions to light brown; drain on
paper towels
Combine romaine, tomatoes and cheese. Toss.
Add salad dressing just to moisten.
Brown tortillas 30 seconds each side.
Slice steak into thin strips at an angle.
Assembly: Lay 2
strips of bacon on each tortilla.
Top
with onions
Add strips of steak
Sprinkle with cheese
Top
with salad
Roll tightly.
Slice in half on the diagonal and serve.
