Steak Wraps

 

**recipe adapted from eMeals

Ingredients:

• steak (I am leaving this one up to you. The recipe calls for a brisket cooked in the crockpot all day or an instant pot for 65 minutes. You could also use a skirt steak or flank steak and slow cook it. I chose to use a fajita cut of steak so that it was already sliced thin and could be cooked quickly on the stove.)
• 1/2 tsp paprika
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/4 cup beef broth
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• romaine lettuce leaves
• dill pickles (optional)
• sour cream (optional)
• shredded cheese (optional)

Directions:

1. Season the steak with paprika, salt, and pepper. If using a crockpot or instant pot, place the onion and half the garlic in the bottom. Place the steak on top and add the remaining garlic. Add the tomatoes, broth, and vinegar. Close the lid and set cook time: Instant pot (65 minutes on Manual), Crock Pot (low for 6-8 hours or high for 3-4 hours, depending on the type of steak and how thick it is)
2. If use a thin-sliced steak and want to cook on the stove, then season it with paprika, salt, and pepper. Add the onion and garlic to the pan and saute for a minute. Add the steak and saute for 4-5 minutes. Add the tomatoes, broth, and vinegar. Allow it to simmer on low for 20-25 minutes until steak is done to your liking.
3. Arrange the lettuce leaves on plates. I chose to add sour cream to my steak wraps, so I spread the sour cream first, then top with the steak/tomato mixture, then I also chose to top it with cheese. You can also top with dill pickles.

Enjoy!