Beef Steak Sandwich Fold-Ups

1 well-trimmed boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds)
1/4 cup marinated dried tomatoes, drained, chopped
1 tablespoon thinly sliced fresh basil
8 small (6 to 7 inches) flour tortillas, warmed
8 small leaves green leaf lettuce
4 thin slices small red onion, separated into rings
DRESSING
3 tablespoons oil reserved from marinated dried tomatoes
3 tablespoons red wine vinegar
1 large clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Heat large heavy nonstick skillet over medium heat until hot. Place beef steak in skillet; cook approx. 12 to 15 minutes for medium-rare to medium doneness, turning once.

In large bowl, whisk together dressing ingredients.

Trim fat from steak. Carve steak crosswise into thin slices. Add beef, tomatoes and basil to dressing; toss lightly.

Place 1 lettuce leaf on each tortilla. Arrange an equal amount of beef mixture and onion in center of each. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges. Secure with wooden picks; garnish as desired.

Makes 4 servings
Source: Cattlemen's Beef Board