When I first glanced at Clean Eating‘s Steakhouse Wrap Panini recipe I passed it by. The recipe had minimal ingredients and didn’t sound all that good. Spinach and buttermilk? Green onions and paprika? All that together? Pass.
BUT – I thumbed through the cookbook again, and this time stopped at the photo they had taken of the Steakhouse Wrap Panini. In one word, mouth-watering! My photo? Not so much, but the actual panini was!!
You’ve got to try this, and when you do. Let me know how you liked it.
Steakhouse Wrap Panini
Prep time
Cook time
Total time
Source: Clean Eating Magazine
Serves: 4
Ingredients
- 2 medium sweet potatoes, peeled
- 1 tsp olive oil
- 2 cups baby spinach
- 2 large green onions, trimmed and cut into 1 inch pieces
- 1 tbsp crumbled blue cheese (used Feta)
- ¼ cup low-fat buttermilk *
- 8 oz flank steak
- ½ tsp fresh ground black pepper
- ½ tsp smoked paprika (used reg. Paprika)
- 4 large whole-wheat or multi-grain wraps, each about 12 inches in diameter**
Instructions
- ONE: Preheat oven to 425°F. Place a sheet pan in the oven as it warms. Quarter sweet potatoes, cutting each in half lengthwise and then in half lengthwise again. Cut each quarter into 4 thin wedges. Remove hot pan from oven and brush with oil. Lay potato wedges in an even layer across pan. Transfer potatoes to oven and bake for 25 minutes, flipping them over halfway through until both sides start to brown. Remove potatoes from oven and set aside
- TWO: Meanwhile, in a blender, add spinach, onions, blue cheese and buttermilk. Blend until completely smooth, pulsing, scraping the sides and stirring as needed. Set aside or refrigerate until ready to use.
- THREE: Sprinkle both sides of flank steak with pepper and paprika and rub spices all over surface of meat. Place steak on a broiler pan. Turn on broiler and place broiler pan on highest rack in over, beneath broiler, for 5 minutes. Flip meat over and broil for 5 more minutes, until cooked to medium. Let steak rest for 5 minutes before slicing it very thinly against the grain.
- FOUR: Place 8 potato wedges in center of each wrap. Top with quarter of steak, then drizzle 3 Tbsp spinach-blue-cheese sauce over top.
- FIVE: Pull bottom third of wrap over filling and then fold ends in. Continue to roll wrap forward onto itself, like a burrito, until the filling is entirely enveloped in the wrap.
- SIX: Place wrap on a hot panini press, seam-side-down. Press wrap for 2 minutes to toast.
- SEVEN: Cut wrap in half diagonally and enjoy!
Notes
*Add ¾ tsp of lemon juice to milk to make ¼ cup total buttermilk substitute
**I used Spinach Wraps from Whole Foods.
