Adobo Ranch Beef Wraps
3/4 cup ranch salad dressing, divided
2 1/2 teaspoons adobo sauce from canned chipotle peppers, divided
1/4 cup plus 1 tablespoon olive oil, divided
1/4 cup apple cider vinegar
1 1/2 pounds beef flank steak
2 large sweet potatoes, peeled and chopped into small bite sized chunks (22 ounces peeled and chopped)
6 cups fresh baby spinach (6 ounces)
1 large tomato, chopped
6 10-inch diameter spinach wraps (or flour tortillas)
To make the marinade, place 1/2 cup ranch dressing, 2 teaspoons adobo sauce, 1/4 cup olive oil, and apple cider vinegar in a small bowl and whisk until well combined. Place beef steak and marinade in large food-safe plastic bag and make sure marinade evenly coats steak. Close bag and marinate in refrigerator 6 hours or as long as overnight, turning once.
Heat oven broiler. Remove steak from marinade and place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 minutes. Carve steak across the grain into small bite sized chunks.
Meanwhile, while steak is cooking, place sweet potatoes in a large microwave safe bowl and toss with 1/2 tablespoon olive oil; microwave on high for 10 minutes, stirring once half way through. Heat remaining 1/2 tablespoon olive oil over medium high heat in a large nonstick skillet. Add sweet potatoes and sauté until cooked through and lightly browned, about 5 minutes, stirring occasionally.
To assemble the wraps, mix remaining 1/4 cup ranch dressing and 1/2 teaspoon adobo sauce in a small bowl. Place spinach, tomato, sliced beef, and cooked sweet potatoes in a large bowl. Drizzle with chipotle ranch dressing and mix well with tongs. Place equal amounts of beef mixture down center of each wrap. Fold in sides of tortilla and roll up tightly. Makes 6 wraps.