Sante Fe Roast Beef Wrap with Grilled Pineapple Salsa & Apple Spinach Salad

Instructions

Preheat oven to 350°F and char grill. Trim any fat and silver skin from eye round. Combine garlic and onion powder, evenly sprinkle on beef; lightly rub all seasoning mix on beef. Grind fresh black pepper on beef as desired. Place in oven for 1 hour for medium doneness. Note: 2 pound roast is cooked but only 12 ounces is used.

Take whole fresh pineapple and make 3 half-inch slices so they are even circles. Cut into small diced pieces.

Cut bell pepper into quarters and remove seeds. Spray each side for 1 second with Pam® nonstick coating. Place on grill for 2–3 minutes each side. Watch closely so as not to burn. Small black patches are desired. Remove from grill and cool slightly. Remove any large black charred skin on bell pepper and cut into small diced pieces. Combine with scallion, cilantro and lime juice.

Lay tortilla flat, place 1 cup salad mix, 2 tomato slices, 3 ounces of very thin slices of eye round, ¼ cup pineapple salsa. Fold bottom once, then fold in both sides and finish rolling. Hold with 2 cocktail sticks. Cut in half and place on large plate. Repeat 3 more times.

Combine remaining ingredients for Apple Spinach Salad. Divide salad evenly onto plates. Remaining beef is great for easy stir-fry, sandwich or salad.