Boston Lettuce and Litehouse Opa Blue Cheese Yogurt Steak Wraps by Chef Jill Davie
Cooking oil, as needed
4 (8 ounce) flatiron steaks
1 cup grape or cherry tomatoes, halved
1 red onion, sliced
1 clove garlic, minced
½ cup balsamic vinegar
12 large leafs Boston lettuce
2 tablespoons Litehouse® Instantly Fresh Basil
Season the flat iron steaks with salt and pepper. Place a large frying pan over high heat. Add a small amount of cooking oil to the pan. Cook the flat iron steaks until medium rare, about 5 to 8 minutes on each side, depending on thickness. Set the steaks aside to rest.
Place a medium frying pan over medium-high heat. Coat the pan with cooking oil. Add the red onions and cook for five minutes, stirring frequently. Add the tomatoes and garlic and continue to cook for another five minutes. Add the Litehouse freeze dried basil and balsamic vinegar and cook for an additional 3 to 5 minutes, or until the vinegar is nearly reduced. Season with salt and pepper to taste.
On four plates, place three lettuce leaves. Slice the flat iron steaks ¼-inch thick, across the grain. Divide the onion and tomato mixture amongst the lettuce leaves and top with the slices of steak. Spoon the Litehouse Opa blue cheese yogurt over the sliced steak and serve.