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1 1/2 pounds flank steak
4 limes: 2 juiced, the other 2 cut in wedges
1 teaspoons salt
1/2 teaspoon pepper
1 cup chopped cilantro
2 tablespoons chopped onion
8 large Romaine lettuce leaves, whole; washed and dried
2 cups lettuce chopped (use remaining Romaine)
2 cups low fat cheddar cheese, shredded
1 cup diced tomatoes
salsa of your choice
How To Prepare:
Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion. Place all these in a plastic zip top style bag along with the flank steak.
Refrigerate for at least 8 hours or overnight.
Preheat grill, barbecue, George Foreman or oven broiler.
Grill steaks over coals for about 4 to 6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8 to 1/4 inch thick.
Cut remaining limes in half.
Using the Romaine lettuce leaves, fill with the remaining shredded Romaine lettuce, tomatoes, steak strips, cheese and salsa. Squeeze juice of half a lime over each wrap, wrap it up
Number of Servings:
Carbs per serving - include all nutritional information if known: