Spicy steak salad wraps
Delight in flavorful bites with spicy steak salad wraps - a tantalizing fusion of succulent seared beef, crisp greens, and zesty dressing. Savory and satisfying.
Ingredients:
- garlic cloves, finely grated
- tsp. sugar
- Tbsp. adobo (from a can of chipotles in adobo), divided
- Tbsp. fresh lime juice, divided
- Tbsp. extra-virgin olive oil, divided
- lb. skirt steak, cut crosswise into 3 equal pieces
- tsp. kosher salt, plus more
- Freshly ground black pepper
- cup plain Greek yogurt
- small or 1 large head of iceberg lettuce, leaves separated, covered, chilled
- radishes, trimmed, thinly sliced, covered, chilled
- Cilantro leaves with tender stems and lime wedges (for serving)
- cup lightly crushed corn nuts
Instructions:
- Mix together minced garlic, sugar, 2 tablespoons of adobo, 2 tablespoons of lime juice, and 2 tablespoons of oil in a small bowl. Season the steak with salt and pepper, then place it in a large sealable plastic bag. Add the marinade to the bag, seal it, and massage the steak to ensure it's well coated. Let it sit at room temperature for 15 minutes, or refrigerate it for up to 4 hours, turning the bag occasionally.
- In another small bowl, combine yogurt, the remaining 1 tablespoon of adobo, the remaining 1 tablespoon of lime juice, and ¾ teaspoon of salt. Set this aside to be used for serving.
- Take the steak out of the marinade, allowing any excess marinade to drip back into the bag. Gently pat the steak dry with paper towels. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil over high heat until it just starts to smoke. Cook the steak, turning it occasionally, until it is well browned and an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare, which should take about 4-8 minutes depending on the thickness of the meat. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing it against the grain.
- Arrange the sliced steak, lettuce, radishes, cilantro, and lime wedges on a platter or on individual plates in a way that each element is visible and easily accessible. Place the corn nuts in a small bowl. Serve with the reserved spicy yogurt on the side for spooning into wraps.
Summary:
- Calories: 1903 kcal
- Fat: 119 g
- Protein: 126 g
- Carbs: 101 g
- Potassium: 3722 mg
- Magnesium: 270 mg