Who doesn't love a good venison 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!
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!
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?
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!
Step 1: Lay tortilla flat and top with chopped romaine.
Step 2: Drizzle blue cheese dressing over romaine.
Step 3: Place tomatoes over romaine.
Step 4: Place onions on top of tomatoes and romaine.
Step 5: Sprinkle with blue cheese crumbles.
Step 6: Top with sliced steak.
Step 7: Fold in left and right edges toward center then fold the long end over the filling.
Step 8: Roll tightly into a burrito.
Step 9: Cut in half and serve!
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Recipe:
Venison Steak Salad Wraps with Blue Cheese
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!
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