Description
These Crispy Steak Wraps are a savory and satisfying meal perfect for lunch or dinner. Featuring tender skirt or flank steak seasoned with a zesty spice blend, sautéed bell peppers and onions, melted Mexican cheese, and creamy guacamole and sour cream, all wrapped in a warm flour tortilla with a crispy tostada layer inside for added crunch. Pan-seared to golden perfection, these wraps offer a delightful combination of textures and bold flavors.
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 Assembly
- 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: queso, fresh cilantro, jalapeño slices (optional)
Instructions
- Prepare the Marinade and Marinate the Steak: In a small bowl, mix together olive oil, lime juice, chili powder, garlic powder, cumin powder, and smoked paprika. Coat the skirt or flank steak evenly with this marinade and let it rest for 30 minutes to allow the flavors to penetrate the meat.
- Sear the Steak: Heat a skillet or pan over high heat. Sear the marinated steak for 3 to 4 minutes on each side until browned and cooked to desired doneness. Remove the steak from the pan and let it rest briefly before slicing it thinly across the grain to ensure tenderness.
- Cook the Vegetables: In the same pan or a separate hot pan, sauté the sliced yellow onions and bell pepper strips until they become soft and develop slight charring, approximately 8 to 10 minutes. This enhances their natural sweetness and adds depth to the dish.
- Assemble the Wraps: Lay out each flour tortilla and in the center place a tostada or crispy flat chip for crunch. Layer with sliced steak, cooked vegetables, shredded Mexican cheese mix, guacamole, and sour cream. You can also add extras like queso, fresh cilantro, and jalapeño slices according to your preference. Fold the edges of the tortilla up and tuck them tightly to fully enclose the filling.
- Pan-Crisp the Wraps: Place each folded wrap seam-side down on a warm skillet or pan. Cook for 2 to 3 minutes per side until the tortilla is crispy and golden brown, helping to melt the cheese inside and lock in all the flavors.
- Serve: Remove the wraps from the pan and cut them in half for easier eating. Serve warm with any additional toppings or sides you like.
Notes
- Marinating the steak for at least 30 minutes tenderizes the meat and infuses it with spice flavors.
- Slicing the steak thinly across the grain ensures it remains tender in the wraps.
- The tostada inside the wrap adds an essential crunch; don’t skip it!
- Adjust the level of spiciness by adding or reducing chili powder and jalapeño slices.
- You can substitute the flour tortillas with gluten-free tortillas for a gluten-free option.
- Leftover wraps taste great reheated on a skillet to restore crispiness.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
