In keeping with my recent grilled theme, I decided to go with dual grilled items.
Both the steak and flatbread were grilled to make this sandwich. I choose soft, pliable flat bread similar to flour tortilla but more like naan bread.
I first grilled the flank steak, then thinly sliced it on the bias and chilled it.
Next, I grilled the flatbread to give the edges and sides a nice, crispy grilled texture.
I've also made this with a flour tortilla but I find the flatbread much better when grilled.
I also choose to add in avocado to give the sandwich a rich creaminess to accompany the Boursin cheese that I laid down as a base. You can use herbed cream cheese or a similar soft, spreadable cheese as long as you spread it out in a thin layer under the beef.
So, with the addition of some fresh sliced tomatoes and leaf spinach, the sandwich really came together nicely.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Grilled steak and avocado wrap
4 ounces grilled flank steak, thinly sliced
1-1/2 ounce Boursin cheese
1/2 avocado, thinly sliced
1/2 red beefsteak tomato, thinly sliced
1/3 cup spinach leaves, washed
1 naan or similar pliable flatbread
Slice steak on the bias into thin strips and chill.
Grill flatbread over an open flame to develop nice char marks on both sides of the bread, about 1 to 2 minutes. Remove from the grill and while still warm, spread cheese onto the lower middle of the bread.
Layer on steak, spinach, tomato and top with avocado.
Fold bottom of bread up over contents and then fold top down over the bottom, overlapping an inch or two.
To keep the sandwich together, use a toothpick in each side. Slice the sandwich down the middle on a bias.
Serve with a fresh salad.