Southwest Bison Steak Wrap
Lean Bison Steak strips boost the flavor of these delicious wraps.
2 Bison NY Strip Steaks
3 roma tomatoes, diced
1 can black beans, warmed
1 large red onion, diced
1 bunch green onions, sliced
frozen corn, cooked
colby jack cheese
2/3 cup long grain white rice
1 tbsp. olive oil
1 cup water
Place olive oil in a saucepan over medium high heat and add juice from one lime. Add white rice and stir, cooking for 1 minute. Add 1 cup water and 1 tsp. salt. Bring to a boil over high heat while stirring. Boil for one minute. Lower heat to low and let sit until the water is gone.
Season bison steaks with cumin, garlic salt and pepper. Place in a heated frying pan with a little bit of olive oil over medium heat. Cook until steak is done, about 5 minutes on each side. After steak has completed cooking, let sit for a couple minutes. Cut steak into thin slices.
Mix together diced tomatoes, onion, corn, half the cilantro and green onion. Season with salt and juice of the other lime, to taste.
Warm your tortilla shells. Fill each tortilla with a spoonful of cooked rice, a spoonful of black beans, a spoonful of your salsa mixture. Add a handful of lettuce and cheese and several slices of steak.
Roll up your tortilla tightly and serve. (2 NY Strip Steaks will give you enough meat for 2-3 wraps.)
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