Spicy Steak Salad Wraps
If your grill is in the shade, you’re in luck, because the heat’s back on. If it’s not in the shade, brave the sun, and fill that grill. This may be the last time you want to face it this week. These spicy steak wraps are zesty, chipotle seasoned delicousness. The easy marinade comes together in minutes, and you can make it ahead. Set your steak in earlier in the day, and let it rest in the fridge. Make the marinade right in a zip top bag and you’ve got yourself a zero dish clean up. Double this recipe for leftovers you can serve warm or chilled, and throw some chicken on that grill, too, while you’re at it. You’ll have enough leftovers for several more meals and that means you’ll have the next few nights off.
Lettuce wraps are perfect fare for hot summer nights. They are light, yet filling, and are great served reheated, or not, for the next several days. These cool little wraps have a surprising ingredient: corn nuts. They add a salty, crunchy bit of fun to every bite. You could use corn chips or Frito’s here, but don’t do it. Everyone gave these enthusiastic reviews.. and they loved the corn nuts.
The recipe calls for skirt steak, but you can use flank steak or flat iron steak if you want. I used both Bibb and iceberg lettuce, to give everyone a bit of variety. I also added queso fresco to the ingredient list, which was a really nice addition to the wraps. Crush the corn nuts by transferring them into a small zip top bag. Pound them lightly (or as aggressively as suits your mood) with a rolling pin or the smooth side of a meat mallet, breaking most of them up so they are smallish and irregular. Sit down and put your feet up. You’ve got a great meal, and several more, all done now.
Spicy Steak Salad Wraps
- 2 garlic cloves, grated
- 1 1/4 teaspoon sugar
- 3 tablespoons adobo (from a can of chipotles in adobo), divided
- 3 tablespoons fresh lime juice, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 lb. skirt steak
- 3/4 teaspoon kosher salt, plus more
- freshly ground black pepper
- 3/4 cup plain Greek yogurt
- 2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled
- 6 radishes, trimmed, thinly sliced, covered, chilled
- cilantro leaves with tender stems
- lime wedges
- 1/2 cup lightly crushed corn nuts
- crumbled Cotija or queso fresco
Combine garlic, sugar, and 2 tablespoons of each: adobo, lime juice, and olive oil in a large zip top bag. Stir well to combine. Season steak with salt and pepper and add to marinade. Seal bag and massage steak, turning bag over to so marinade to coats all sides. Transfer to refrigerator, up to 4 hours, or let sit at room temperature 15 minutes.
Whisk yogurt, 1 tablespoon adobo, 1 tablespoon lime juice, and 3/4 teaspoon salt in a small bowl. Set aside for serving.
Heat grill to high. Remove steak from marinade and lightly pat dry with paper towels. Transfer steak to grill and cook, turning once, until deeply browned and an instant read thermometer inserted into the thickest part registers 130º for medium-rare. Transfer steak to cutting board and let rest 10 minutes. Slice into thin slices, against the grain.
While steak cooks, arrange lettuce, radishes, cilantro, and lime wedges on a platter. Place corn nuts in a small bowl and crumbled cheese in another small bowl. Add steak slices to platter and set out, serving with corn nuts, cheese, and reserved spicy yogurt for spooning into wraps.
from Healthyish by Bon Appétit, August 2018