Balsamic Steak Wraps with Avocado, Spinach and Gorgonzola
1 pound steak
4 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
salt and pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
2 avocados, sliced
2 cups fresh baby spinach leaves
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
4 ounces crumbled Gorgonzola cheese
4 tortilla wraps (I like the Mission brand spinach wraps)
First, marinate the steak in 2 tablespoons of the balsamic vinegar and olive oil, with a pinch of salt and pepper. Place in a zip-lock bag and marinate for two hours or overnight.
Make a balsamic aioli by combining the mayonnaise with the other two tablespoons balsamic vinegar, lemon juice, cayenne pepper, and salt and pepper to taste. Set aside, and prep the remaining vegetables.
Heat a skillet over medium high heat and cook the steak (if using a cut such as tenderloin, strip, sirloin, etc, sear on each side for 4-5 minutes (for medium rare), then let rest for 5 minutes on a cutting board before slicing). The pre-cut stir-fry steak will cook very quickly - don't overcook.
Spread 2 tablespoons of the balsamic aioli on each wrap, and refrigerate any leftover aioli. Divide the steak, avocado, spinach, tomatoes, onion and Gorgonzala between the wraps. Roll up and secure with toothpicks.
Eat and enjoy - you'll love these!