6 lbs. beef plate, inside steak OR flank steak, beef loin or top sirloin butt steak 3 Tbsps. coarse ground pepper 6 lbs. Romaine lettuce 3 cups prepared Caesar dressing 6 oz. Parmesan cheese, shredded 24 tortillas
Rub 1 /2 tsp. pepper on each side of steak. Cut each steak into 3 or 4 pieces. Grill steaks to medium. Cook; cut across the grain into small pieces. Cover and refrigerate.
For each serving: In a bowl, place 4 oz. lettuce, 2 Tbsps. dressing, 3 oz. chopped steak and 1 /4 oz. cheese. Toss ingredients and place in center of 1 wrapper.
Wrap burrito-style then tightly wrap in sandwich paper. Serve to go or cut diagonally in half.
Recipe from National Cattlemen's Beef Association.
