YIELD: 24 servings
6 lbs. beef plate, inside steak OR flank steak, beef loin or top sirloin butt steak
3 Tbsps. coarse ground pepper
6 lbs. Romaine lettuce
3 cups prepared Caesar dressing
6 oz. Parmesan cheese, shredded
- Rub 1 /2 tsp. pepper on each side of steak. Cut each steak into 3 or 4 pieces. Grill steaks to medium. Cook; cut across the grain into small pieces. Cover and refrigerate.
- For each serving: In a bowl, place 4 oz. lettuce, 2 Tbsps. dressing, 3 oz. chopped steak and 1 /4 oz. cheese. Toss ingredients and place in center of 1 wrapper.
- Wrap burrito-style then tightly wrap in sandwich paper. Serve to go or cut diagonally in half.
Recipe from National Cattlemen's Beef Association.