I think I may have mentioned before how much my better half loves red meat, steak in particular. The first sunny day we had this winter, he was in his coat, dusting off the grill, stocking the coal bin, and sharpening his tongs. He’s a grill fanatic, and he’s very good at it, fortunately for me. Whereas I have trouble with telling if stuff is cooked properly, resulting in wildly under-or over-cooked meat, he seems to have an innate sense of when to pull the grub off of the flames so it’s perfect every time. It is only one of the reasons I love him so!
We use flatbread to make delicious wraps and pizzas, inspired by our favorite higher-calorie meals. They say imitation is the sincerest form of flattery, which is what I keep in mind when I’m recreating these recipes. Lean cuts of steak can be tasty and part of a healthy eating pattern, like when it’s used in this recipe.
We caramelize onions with little more than water, which yields the most tender, rich, and sinful tasting accompaniment to your slices of grilled steak. It’s a match made in heaven! You won’t even miss the butter most chefs use, I promise. All you have to do is slice up a couple onions, grab a non-stick skillet, spray it with a little cooking spray, and sauté them, stirring frequently, adding a bit of water to the pan to deglaze it and brown the onions. Just add water, stir, then keep adding water each time the pan gets dry until the onions are brown and rich looking. It’s super easy and an ingenious trick for lighter caramelized onions.
The next time you have some leftover steak, put a pin in this flatbread recipe so you can make it when you get home. You and your personal caveman will be glad you did!
-Amy at Flatout
Steak Wrap with Caramelized Onions
- Weight Watchers® SmartPoints®: 5 per serving
- 1 Flatout flatbread, Light Italian Herb
- 2 ounces grilled lean trimmed steak
- 1 medium white or yellow onion, sliced
- 1 teaspoon olive oil
- 1 cup fresh arugula
- 1 cup water
- 1 tablespoon stoneground mustard
- Salt and freshly ground pepper
In a non-stick pan, heat the olive oil and add the onion, stirring frequently, making sure that the slices are browning evenly. Add water a bit at a time, as needed, to keep the onions wet enough to caramelize without burning. Season with salt and pepper. To assemble the flatbread, arrange the steak slices on the flatbread, then top with the onions, arugula, and the mustard. Roll up, beginning at the rounded end, and cut in half.