Place steak in Sherry Vinaigrette, in shallow non-metallic dish. Cover; refrigerate 30 minutes or longer.
Remove steak; discard marinade, Season steak on both sides with salt and pepper. Grill over medium-high heat, turning once, to desired doneness. Let stand 5 minutes. Cut diagonally into thin slices. Stir together blue cheese dressing and Gorgonzola cheese in large bowl. Add salad blend; toss to coat with dressing.
Prepare wraps; divide salad mixture, steak and mushroom mixture on tortillas. Roll up; cut in half, if desired
Sherry Vinaigrette-
Whisk together 1 cup olive oil, 1/4 cup sherry vinegar and 3 cloves minced garlic. Makes about 1-1/4 cups.
Originally Submitted
9/17/2010
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