Description
These Crispy Steak Wraps combine tender marinated skirt or flank steak with sautéed bell peppers and onions, fresh guacamole, and a melty Mexican cheese mix, all wrapped in a warm flour tortilla and grilled to a perfect golden crisp. A delicious and satisfying handheld meal that offers a balance of smoky, spicy, and fresh flavors, perfect for lunch or dinner.
Ingredients
Scale
Marinade and Steak
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 pound skirt or flank steak
Vegetables
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow onion, sliced thin
Wrap Components
- 4 to 6 large flour tortillas
- 4 to 6 tostadas or crispy flat chips
- 1.5 cups shredded Mexican cheese mix
- 1/2 cup guacamole
- 1/2 cup sour cream
Extras (Optional)
- Queso
- Fresh cilantro
- Jalapeño slices
Instructions
- Marinate the Steak: In a small bowl, combine olive oil, lime juice, chili powder, garlic powder, cumin powder, and smoked paprika. Coat the steak evenly with this marinade and let it rest for 30 minutes to absorb the flavors.
- Sear the Steak: Heat a pan over high heat and sear the marinated steak for 3 to 4 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing thinly across the grain to ensure tenderness.
- Cook the Vegetables: In the same or another hot pan, sauté the sliced onions and bell pepper strips for 8 to 10 minutes until softened and slightly charred, releasing their natural sweetness and adding depth of flavor.
- Assemble the Wraps: On each large flour tortilla, place a tostada or crispy flat chip in the center. Add sliced steak, sautéed vegetables, shredded Mexican cheese, guacamole, and sour cream on top of the tostada. Gather the edges of the tortilla up and tuck them tightly around the filling to completely enclose it.
- Cook the Wraps: Heat a warm pan or skillet and place each folded wrap seam-side down. Cook for 2 to 3 minutes on each side until the tortilla is crispy and golden brown, and the cheese inside has melted.
- Serve: Cut the crispy steak wraps in half and serve warm. Add optional toppings like queso, fresh cilantro, and jalapeño slices if desired for extra flavor and heat.
Notes
- Resting the steak after searing allows the juices to redistribute, making the meat more tender and flavorful.
- Using a tostada inside the wrap adds a satisfying crunch to the texture contrast.
- Feel free to swap flour tortillas for gluten-free tortillas if needed.
- Adjust the amount of chili powder and jalapeño slices based on your preferred spice level.
- These wraps are best served fresh off the pan to maintain their crispiness.
