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    Peak to Plate » All Wild Game » Wild Game Steaks

    Venison Steak Salad Wraps with Blue Cheese

    Published: Aug 3, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    Who doesn't love a good steak salad? Well when you live with 3 boys, you have to find ways to add carbs to salads. Enter: steak salad wraps. If you also love salads but they leave you feeling a little hungrier than you'd like, this recipe is for you!

    venison steak salad wrap with blue cheese

    What cut of meat should I use for steak salad?

    If you're trying to make a nice presentation for a steak salad, backstraps are an excellent choice. But if you're going to wrap it up in a tortilla, you don't really need to worry about it looking pretty. When you butcher an animal, things don't always come out the way you'd like them to. I had an odd-shaped cut of mule deer (side of round, I think?) in the freezer that needed used up. I grilled it, sliced it, and wrapped it up with other salad ingredients and nobody ever knew it wasn't a glamorous cut of meat! Until now, anyways. So if you come across a similar oddball piece of meat, don't grind it or turn it into jerky! Give this recipe a try instead!

    venison steak on wood and blue background
    venison steak on grill
    sliced venison steak on wood cutting board

    Homemade blue cheese dressing:

    You can certainly use store-bought blue cheese dressing for this recipe (and it will be just as good!) or you can make your own in a few simple steps. All you need to do is whisk together some mayo, buttermilk, sour cream, lemon juice, and a few spices. Add in your favorite blue cheese crumbles and squish them into the dressing. Add in a few more blue cheese crumbles and stir to combine. Refrigerate for a couple hours to let the flavors marry before serving. Voila! You've now made a delicious homemade dressing. Pretty simple huh?

    blue cheese crumbles on paper
    blue cheese dressing in bowl
    blue cheese dressing with whisk in bowl
    blue cheese dressing in open jar

    How to fold a wrap:

    There are a few different methods for rolling wraps, but I like to roll it up like a burrito and cut it in half. They're easier to eat when cut in half and the filling doesn't fall out the bottom when rolled like a burrito. See below for how to assemble these steak salad wraps. They come together pretty quickly for a simple summer meal!

    lettuce on tortilla



    Step 1: Lay tortilla flat and top with chopped romaine.
    lettuce and dressing on tortilla



    Step 2: Drizzle blue cheese dressing over romaine.
    tomatoes and lettuce on tortilla



    Step 3: Place tomatoes over romaine.
    salad on tortilla



    Step 4: Place onions on top of tomatoes and romaine.
    blue cheese salad on tortilla



    Step 5: Sprinkle with blue cheese crumbles.
    steak on salad in wrap



    Step 6: Top with sliced steak.
    folding edge of tortilla over wrap



    Step 7: Fold in left and right edges toward center then fold the long end over the filling.
    rolled tortilla wrap on pan



    Step 8: Roll tightly into a burrito.
    wrap cut in half



    Step 9: Cut in half and serve!
    venison steak salad wrap with blue cheese
    venison steak salad wrap on wood board.

    Venison Steak Salad Wraps with Blue Cheese

    Annie Weisz
    This recipe uses the not so pretty cuts of venison to make a delicious steak salad wrap. It's everything you want in a steak salad all wrapped up in handheld form!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    resting time 10 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 wraps
    Calories 422 kcal
    Prevent your screen from going dark

    Ingredients
      

    Wraps:

    • 8 oz venison side of round
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 10" tortillas
    • 1 cup chopped romaine
    • ½ cup cherry tomatoes, quartered
    • ⅛ cup thinly sliced red onion
    • ¼ cup blue cheese crumbles
    • ¼ cup blue cheese dressing (homemade or store-bought)

    Blue Cheese Dressing:

    • 3 oz blue cheese crumbles
    • ⅓ cup mayonnaise
    • ⅓ cup buttermilk
    • ⅓ cup sour cream
    • 1 tablespoon lemon juice
    • ½ teaspoon sugar
    • ¼ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • pinch of salt

    Instructions
     

    Blue Cheese Dressing:

    • Add all ingredients except blue cheese to a small bowl. Whisk until well-combined.
    • Add half of blue cheese crumbles and squish them into the dressing with a spoon. Fold the rest of the crumbles into the dressing.
    • Refrigerate for at least 2 hours before using. Refrigerate for up to 1 week.

    Wraps:

    • Preheat grill to 500°F.
    • Season steak with salt and pepper.
    • Grill steak 5-7 minutes per side or until internal temperature reaches 120°F. Cooking time varies widely based on the shape and thickness of the meat but an internal temperature of 120°F will lead to medium-rare meat.
    • Remove steak from grill and let rest for 10 minutes. Slice into approximately ⅛" slices.
    • While meat is resting, prepare the rest of the wraps.
    • Lay tortillas flat. Add ½ cup romaine to each tortilla. Drizzle 2 tablespoon dressing over romaine. Add ¼ cup tomatoes and a few slices of red onion. Top with 2 tablespoon blue cheese crumbles. Arrange sliced steak on top.
    • Fold the left and right edges of the tortilla toward the center. Then use both hands to take the long end closest to you and fold it over the filling. Continue rolling it tightly until it looks like a burrito.
    • Slice in half, if desired, and serve!

    Nutrition

    Calories: 422kcalCarbohydrates: 35gProtein: 37gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 109mgSodium: 1290mgPotassium: 654mgFiber: 2gSugar: 5gVitamin A: 2360IUVitamin C: 10mgCalcium: 201mgIron: 7mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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