I saw this recipe a long time ago in one of my issues of Everyday Food, and was intrigued at the the thought. Tender beef, paired up with mango? And spinach? Mmm.... interesting. Since we rarely eat beef, this was tagged as a must try, but quickly was pushed aside for something that everyone in the house would eat. This week as I browsed the aisles at the grocery store, I came upon New York Striploin steaks on sale, and suddenly, I remembered this recipe. I snatched them up, brought them home, and gently cooked those babies up.You all might think I'm a whiz in the kitchen, but I've only JUST figured out how to make a good steak. The rule of thumb, I'm told, is to cook that baby until it has give like the meaty part of your thumb (in your palm). THEN it's medium, and you take it off the heat and allow it to rest.
Adapted From Every Day Food
1 Tbsp dijon mustard
3 Tbsp fresh lime juice (from 2 limes)
1 Tbsp olive oil
1/2 red onion, sliced thinly
1 sweet red bell pepper, cored, seeded, and cut into thin strips
1 mango, peeled and cut into thin strips
4 (10 inch) whole wheat tortillas
4 cups spinach, trimmed, washed and dried
1 lb of cooked beef, very thinly sliced, room temperature (I grilled up some steak and seasoned it with Montreal Steak Spice)
In a bowl, whisk together the mustard, lime juice, olive oil, and a pinch of salt and pepper. Set aside. Toss the onion, red pepper, and mango together and then drizzle the dressing over top. Toss again to evenly coat.
Divide the spinach between the four tortillas. Top with the mango mixture and beef, then roll up.
Makes 4 wraps