COLEMAN BEEF AND VEGETABLE SALAD IN FLATBREAD

Ingredients

• 1 lb Coleman Natural Beef ® Tri Tip
• 4 cloves garlic, crushed
• Kosher salt and freshly ground pepper
• 2 sweet onions, peeled and cut into ½-inch slices
• 2 Tbsp peanut oil

Marinade

• 1/4 cup balsamic vinegar
• 1 Tbsp ground cumin
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper

Vegetables

• 1 large tomato, seeded and diced
• 4 large mushrooms
• 2 medium carrots, julienne cut
• 8 oz roasted red peppers, thinly sliced
• 6-8 lavash-style flatbreads, warmed
• 16 sprigs cilantro

Preparation

Combine the garlic, salt and pepper and rub on the beef. Set aside for 20 minutes in the refrigerator.

Stir-fry the onions in one tablespoon peanut oil. Combine ingredients for marinade in a medium bowl. Add tomato, mushrooms, carrots, and red peppers; mix gently. Add cooked onion slices to the vegetables.

Cut the beef across the grain into ½-inch slices. Stir-fry the beef in remaining oil until done. Do not overcook. Add the beef to the vegetables.

To assemble: lay out lavash bread and place equal amounts of beef and vegetables across the width of the bread. Top with cilantro. Roll lavash tightly to form rolls, then slice each roll on the bias.  Serves 6-8

Serve with fruit of the season and frozen yogurt for dessert.

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