YIELD: 24 servings
6 lbs. beef plate, inside steak (IMPS/NAMP 121D)
3 Tbsps. coarsely ground black pepper
6 lbs. romaine lettuce leaves, halved
3 cups prepared Caesar dressing
6 oz. Parmesan cheese, shredded
24 tortilla wrappers
- Rub 1/2 tsp. pepper on each side of steak. Cut each skirt steak into 3-4 pieces and grill to medium. Cool, then cut across the grain into small pieces. Cover and refrigerate.
- For each serving, to order: place 4 oz. lettuce, 2 Tbsps. dressing, 3 oz. steak and 1/4 oz. cheese in bowl. Toss and place in center of one wrapper.Wrap burrito style, then tightly wrap in sandwich paper. Serve to go, or cut diagonally in half.
Recipe: Cattlemen's Beef Board and Nat'l Cattlemen's Beef Assn.