Perfecting the Steak Wrap: Bite Into Savory Bliss!
Perfect for lunch, a relaxed dinner, or those times when you have friends visit and you just want something flavorful without the fuss. So, whether you’re catching up with friends or simply want a meal that brings a smile to your face, this steak wrap recipe promises both ease and flavor in every bite.
The beauty lies not just in its delightful taste but in the ease of putting it all together. Craft, serve, and then watch as every bite brings sheer joy. That’s the magic of this steak wrap recipe!
So, dive in, and indulge in these savory steak wraps and let the good times begin!
What are we waiting for? Let’s get cooking!
The Perfect Steak Wrap Recipe: Savory & Succulent!
Recipe Video
Recipe Ingredients
You will need 2 large Flour Tortillas for this recipe
Marinate the Flank Steak:
- 1 pound 450g Flank Steak
- ½ cup 240ml Garlic Olive Oil (or regular olive oil)
- ¼ cup Worcestershire Sauce
- 1/4 cup 60ml White Balsamic Vinegar (or any good wine vinegar)
- 1/4 cup 60ml Soy Sauce
- 4 cloves Garlic, smashed
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
Prepare the Aoli:
- 2 Egg Yolks
- 1 ½ tablespoons Dijon Mustard
- 3 cloves Garlic
- 1 cup 120ml Garlic Olive Oil
- 1 tablespoon Hot Sauce (the Chef used Harissa use enough to satisfy YOUR taste)
- Salt and Pepper to taste
- 1 tablespoon Sherry Vinegar (or White Balsamic Vinegar)
Prepare the Vegetables:
- 2 tablespoons Garlic Olive Oil (or Regular Olive Oil)
- 1/2 Red Onion, thinly sliced
- 1/2 Bell Pepper assorted colors, thinly sliced
- 1/2 Poblano Pepper, thinly sliced
- 1 cup 120g Sharp Cheddar Cheese, shredded
- Salt and Pepper to taste
Recipe Instructions
Marinate the Flank Steak:
- In a lasagna style pan, combine olive oil, Worcestershire sauce, vinegar, soy sauce, and the smashed garlic cloves.
- Add the fresh herbs by squeezing them gently to release its essence and then place it in the marinade.
- Place the sliced steak in the marinade, ensuring it's well-coated. Cover and refrigerate for at least 3-4 hours, flipping occasionally.
Make the Aoli:
- In a blender or food processor, combine egg yolks, Dijon mustard, garlic, hot sauce, and salt and pepper.
- Start blending and slowly drizzle in the olive oil until an emulsion forms. Add more if needed to achieve desired consistency.
- Stir in the sherry vinegar. Adjust salt and pepper to taste. Set aside.
Preheat Oven to 450°F (230°C)
Cook the Vegetables:
- In a fry pan over medium heat, sauté the sliced onions until translucent. Season with a pinch of salt and pepper.
- Add the sliced peppers and continue to sauté until they're tender but still slightly crisp. Remove from heat and reserve.
Cook the Flank Steak:
- Heat an oven proof fry pan over medium-high heat with a little olive oil.
- Remove the sliced flank steak from the marinade and sear it in the hot pan, achieving a golden brown crust on one side.
- Flip on other side and transfer the seared steak to an oven-safe dish and roast in the preheated oven for about 3-4 minutes for medium-rare or to your desired doneness.
- Remove the steak from the oven, and let it rest for about 5 minutes to allow the juices to redistribute.
Assemble the Flank Steak Wraps:
- Warm the flour tortillas in a dry pan or microwave for a few seconds until pliable.
- Spread a generous amount of the prepared aioli on each tortilla, leaving a margin around the edges.
- Place a layer of shredded cheddar cheese over the aioli.
- Arrange the cooked flank steak slices on top of the cheese.
- Add the sautéed peppers and onions evenly over the steak.
- Roll up the tortillas tightly, folding in the sides as you go to create a secure wrap.
- Enjoy your delicious Flank Steak Wrap with Aoli, Peppers, and Onions! It's a flavorful and satisfying meal perfect for any day of the week.
You can find the items below used in making this dish at our online store!
Frequently Asked Questions About Steak Wraps
1. What is flank steak?
Flank steak is a cut of beef taken from the animal’s abdominal muscles. It’s long and flat and is known for its rich beef flavor. Because of its muscle fibers, it can be tough if not cooked or sliced properly. Flank steak is ideal for grilling, broiling, or searing, and it’s often used in dishes like fajitas, stir-fries, and, of course, wraps.
2. What temperature should flank steak be cooked to?
For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C). Adjust accordingly for your preferred doneness.
3. What type of wrap is best for steak wraps?
Flour tortillas are commonly used because of their flexibility and mild flavor. Whole wheat, spinach, or tomato tortillas can also add a twist. For a low-carb option, lettuce wraps or collard green wraps are excellent.
4. How do I slice a steak against the grain?
Examine the steak to find the direction of the muscle fibers or “grain”. Slice perpendicular to these lines to cut against the grain, resulting in shorter muscle fibers and a more tender bite.
5. What’s the ideal thickness for steak slices in a wrap?
Aim for slices about 1/4-inch thick. This ensures they are tender, easy to bite through, and distribute evenly throughout the wrap.
6. How do I roll the perfect steak wrap without it falling apart?
Lay out your wrap and place the fillings slightly off-center. Fold in the sides first, then roll from the bottom up, tucking the wrap tightly as you go. If the wrap feels too full, remove some fillings to prevent tearing.
7. How do I keep my steak wrap from getting soggy?
Layer ingredients thoughtfully. Start with a dry base, like lettuce or a thin layer of cheese, before adding juicier components. Also, ensure your steak has rested properly after cooking, so it doesn’t release excessive juices into the wrap.
8. Can I make this recipe ahead of time?
While the wrap itself is best enjoyed fresh, you can prepare the steak and other components ahead of time, then assemble and heat the wrap when ready to serve.
9. What sides go well with steak wraps?
Steak wraps pair beautifully with a variety of sides like coleslaw, potato salad, grilled vegetables, or even a fresh green salad with vinaigrette dressing and French fries.
10. What wine pairs well with a steak wrap?
A medium-bodied red wine like Malbec, Zinfandel, or Shiraz can complement the beefy flavors of the steak wrap.
11. What herbs and spices go well with flank steak?
Flank steak pairs well with garlic, rosemary, thyme, cumin, coriander, chili powder, and many other herbs and spices. Marinating the steak with these can enhance the flavor.
12. What other steaks can I use besides flank steak in steak wraps?
Several cuts of steak can be utilized for steak wraps, each bringing its own unique texture and flavor profile. If you’re considering alternatives to flank steak, here are some other cuts that would work well in a steak wrap:
1. Skirt Steak: Much like flank steak, skirt steak is flavorful and often used in dishes like fajitas. It’s best marinated to tenderize it and then cooked quickly over high heat. It’s essential to slice it against the grain for maximum tenderness.
2. Sirloin Steak: This is a lean, tender cut that doesn’t require as much marinating. It has a beefy flavor and a somewhat chewy texture, making it a good choice for wraps.
3. Ribeye Steak: Known for its marbling and rich flavor, ribeye can add a luxurious touch to a steak wrap. Because it’s more tender and fatty, it doesn’t need marinating for long.
4. New York Strip (or Strip Steak): This is a flavorful cut from the short loin. It’s moderately tender and has a bit of fat, which means it will stay juicy in a wrap.
5. Filet Mignon (or Beef Tenderloin): This is one of the most tender cuts of beef, making it a luxurious choice for a steak wrap. Because it’s less flavorful on its own, it’s often paired with stronger sauces or marinades.
6. Hanger Steak: Also known as butcher’s steak, this cut was traditionally kept by butchers for personal consumption due to its flavor. It’s similar to skirt and flank steaks and benefits from marinating.
7. Flat Iron Steak: This is a tender cut from the shoulder and is second in tenderness only to the beef tenderloin. It’s relatively lean and packed with beefy flavor.
8. Top Round (or London Broil): While this is a leaner and tougher cut, it can be marinated to tenderize. It’s often broiled or grilled and then thinly sliced against the grain.
9. Tri-Tip Steak: Popular in California, this triangular cut from the bottom sirloin is tender and flavorful. It’s best grilled or roasted and can be sliced thin for wraps.
Each cut of steak has its own unique qualities. When choosing a steak for your wrap, consider factors like tenderness, flavor, fat content, and how you plan to cook it. With the right preparation and pairing of ingredients, many cuts can shine in a steak wrap.
13. What kind of cheese is best for my steak wrap?
The choice of cheese for a steak wrap can significantly influence its flavor profile and overall experience. Here’s a list of cheeses that pair wonderfully with steak in a wrap:
1. Provolone: This cheese is mildly tangy and melts beautifully, making it a popular choice in many steak sandwiches and wraps. Its subtle flavor complements the steak without overpowering it.
2. Pepper Jack: If you like a little kick, pepper jack has spicy chili peppers embedded in it, providing both creaminess and a hint of heat to your wrap.
3. Cheddar: A sharp or aged cheddar can introduce a depth of flavor. The tanginess of cheddar can contrast well with the savory flavor of steak.
4. Swiss: Known for its excellent melting qualities and mild nuttiness, Swiss cheese adds a creamy texture to steak wraps.
5. Blue Cheese: For those who enjoy bolder flavors, crumbled blue cheese can add a punch of tangy, robust flavor that pairs exceptionally well with beef.
6. Gouda: Smoked or regular, gouda’s rich and buttery texture and flavor can complement the beefy taste of steak and add a touch of luxury.
7. Mozzarella: If you’re aiming for a more neutral, melty cheese, mozzarella is a good choice. It doesn’t dominate the flavor but adds a delightful, gooey texture.
8. Monterey Jack: This cheese is known for its mild flavor and excellent meltability. It’s similar to mozzarella but with a slight tartness that can brighten up the wrap.
9. Brie: For a gourmet twist, spread a thin layer of brie onto the wrap. Its creamy texture and earthy undertones can elevate the wrap’s overall taste.
10. Feta: Especially when going for a Mediterranean twist, crumbled feta can provide a salty and tangy contrast to the steak.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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