Steak and Potato Winter Wrap

YIELD: 24 servings

3 lbs. potatoes, cut into ¹ /2-in. cubes
vegetable oil as needed
2 lbs., 4 oz. beef flank steak, cut in thirds lengthwise, then cut across in ¹ /4-in. slices
³ /4 cup Worcestershire sauce
salt and pepper as needed
6 oz. green onions, sliced (white and light green only)
12 oz. cheddar cheese, grated
24 warmed flour tortillas (10-in. diameter)

1. In a large pot, combine potatoes and cold water to cover. Bring to a boil; reduce heat and simmer about 10 minutes or until tender. Drain and reserve.
2. In large sauté pan, heat oil over high heat and cook beef in batches until it loses pink color. Transfer contents of pan to colander and set over bowl.
3. In sauté pan, combine potatoes, Worcestershire sauce and beef juice from bowl. Simmer over low heat until potatoes have absorbed most of liquid. Season with salt and pepper. Refrigerate.
4. For each serving: In a small sauté pan, heat oil over high heat; add ¹ /2 cup steak and potato mixture and 4 tsps. green onions. When warm, add 2 Tbsps. cheese and heat just until cheese melts. Spoon onto center of tortilla and fold up to form wrap. Serve with steak sauce, if desired.

Recipe from National Potato Board.