Boston Style Steak Wraps

Lisa Keys

Grand prize winner of the Beringer Wine Great Steak Challenge

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course main dish

Cuisine American

Servings

Calories 324 kcal

Ingredients

1 cup Beringer’s Founders’ Estate Shiraz
1 cup beef broth
½ cup dried sweetened cranberries
2 tablespoons molasses
1 ½ pounds flank steak about ¾-inch thick
kosher salt
freshly ground black pepper
18 cup-shaped leaves of Boston lettuce
½ cup sliced green onions
¼ cup crumbled gorgonzola cheese

Instructions

Heat covered gas grill to high.
In a medium skillet, bring wine, broth, cranberries and molasses to a boil. Boil sauce, stirring occasionally, for 20 to 22 minutes or until reduced and slightly syrupy; set aside.
Meanwhile, season steak on both sides with a generous amount of salt and pepper.
Place steak on hot, lightly greased grill rack. Grill steak 2 to 3 minutes or until well browned. Turn, and grill other side for 2 to 3 minutes or until well browned.
Reduce gas grill temperature to medium. Grill steak 7 to 9 minutes or until medium-rare (125 degrees on an instant read thermometer).
Transfer steak to a cutting surface; let rest for 5 to10 minutes.
Thinly slice steak across the grain.
Arrange lettuce cups on a large platter.
Fill lettuce cups with steak.
Top steak with cranberry-wine sauce, a sprinkle of green onions and cheese.

Notes

Serve with Beringer’s Founders’ Estate Shiraz.

Nutrition

Serving: 1servingCalories: 324kcalCarbohydrates: 26gProtein: 33gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 72mgSodium: 292mgPotassium: 1.709mgFiber: 6gSugar: 17gVitamin A: 16.315IUVitamin C: 20mgCalcium: 243mgIron: 8mg

Keyword 30-minute meal, appetizer, beef, grilling, lettuce wrap, party food, steak

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