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Barbecued Steak Wrap-Ups
with Maple Chipotle
Grille Sauce
Makes 4 Servings
*1/4 cup soy sauce
*1/2 cup red wine
*1/4 cup olive oil or canola oil
*1/3 cup Stonewall Kitchen Maple Chipotle Grille Sauce, plus additional for brushing
*2 pounds flank steak, trimmed of fat
*Flatbread or thick tortillas, warmed in tin foil over the grill or in a preheated oven
*Grilled onions
*Cilantro leaves
*Stonewall Kitchen Maple Chipotle Grille Sauce
1In a small bowl, combine marinade ingredients. Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak. Turn the steak to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
2Prepare a charcoal or gas fire. Remove the steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with additional Maple Chipotle Grille Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent.
3Cut thin slices of steak against the grain and at an angle. Serve flank steak rolled up in a piece of warmed flatbread, with a spoonful of grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Grille Sauce.
  • This do-ahead marinade can be whipped up in a dash and serves to tenderize the flank steak. The crowning touch - a drizzle of our sweet and smoky barbecue sauce.
  • Source
    Stonewall Kitchen®
    To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit