Southwest Style Steak Wrap
Steak and chipotle mayonnaise can be made up to 1 day in advance. Corn can be cooked 2 days in advance and stored in an airtight container in the refrigerator.
Steak and chipotle mayonnaise can be made up to 1 day in advance. Corn can be cooked 2 days in advance and stored in an airtight container in the refrigerator.
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup mayonnaise
- 1/3 cup red wine vinegar
- lettuce
- 1 tablespoon lime juice
- 2 tablespoons sour cream
- 1/4 cup fresh cilantro
- 1/2 cup cilantro
- 1 pound flank steak
- for the sandwich:
- for the steak:
- 1/2 teaspoon dried crushed red pepper
- 1 cup fresh italian parsley
- 3 cloves (peeled)
- for the chipotle mayonnaise:
- 2 can of chipotles in adobo
- 1 tablespoon freshly squeezed lime juice and zest
- 1 cup frozen corn (thawed)
- 1 cup canned black beans (rinsed and drained)
- 1 bell pepper (cut into thin strips)
- 1 cup thinly sliced jicama (or red apple peeled, cored and thinly sliced)
- 4 flour tortillas or wraps (i love flatout flatbread
- Carbohydrate 4.49169386721546 g
- Cholesterol 52.2916761338762 mg
- Fat 25.5799058534648 g
- Fiber 0.682783326408992 g
- Protein 24.9653483540451 g
- Saturated Fat 6.24934992628941 g
- Serving Size 1 1 serving (199g)
- Sodium 313.509876239023 mg
- Sugar 3.80891054080647 g
- Trans Fat 9.75859852068178 g
- Calories 354 calories
Step-by-step
- In a blender, puree the parsley, olive oil, vinegar, cilantro, garlic, lime juice, crushed red pepper and salt until almost smooth.
- Pour the ingredients into a large zip top bag and add the steak. Seal the bag and marinate in the refrigerator for 1 hour or overnight.
- Heat the grill.
- Remove the steak from the marinade and grill for 3-4 minutes on each side for medium rare.
- Transfer to a platter and cover with foil. Allow the steak to rest for 10 minutes.
- Slice the steak across the grain in thin strips and set aside.
- In the blender, puree the mayonnaise, sour cream, chipotle chiles, lime juice and zest until smooth.
- Transfer to a bowl and set aside.
- In a small skillet over medium heat, cook the corn until it begins to char. Remove from the heat and set aside.
- To assemble the wrap, spread about 2 tablespoons mayonnaise on one side of one wrap being sure to cover the entire surface.
- Arrange the lettuce, corn, black beans, bell pepper, jicama and steak on the wrap.
- Sprinkle with cilantro and roll up the wrap until sealed.
- Cut the wrap in half and serve immediately.
- Repeat with remaining flatbread/tortillas.
Southwest Style Steak Wrap: A Flavor Explosion
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. But let me tell you, this Southwest Style Steak Wrap recipe is a game-changer. It's quick, easy, and bursting with flavor – perfect for a weeknight dinner or a packed lunch. The vibrant mix of textures and tastes makes it a real winner with my family, and I know it'll become a staple in your kitchen too.
The beauty of this recipe lies in its versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. Love extra spice? Add more chipotle peppers! Want a vegetarian option? Swap the steak for grilled halloumi or portobello mushrooms. The possibilities are endless! The chipotle mayonnaise is the real star here – it's smoky, creamy, and adds a depth of flavor that elevates the entire wrap. I usually make a big batch and store it in the fridge for later use; it's fantastic on sandwiches, tacos, or even as a dip for veggies.
One of my favorite things about this recipe is the prep-ahead element. The steak marinade and the corn can be prepared a day or two in advance, saving you valuable time on busy weeknights. I often prep everything on the weekend, then all I have to do during the week is assemble the wraps. This makes it a perfect meal-prep solution for those who want healthy and delicious food without spending hours in the kitchen.
The combination of tender grilled steak, sweet corn, creamy chipotle mayonnaise, and crisp vegetables in a warm tortilla is simply irresistible. Each bite offers a delightful explosion of flavors and textures, creating a truly satisfying culinary experience. It’s a meal that’s both healthy and indulgent – something that’s a rare find in my busy life.
Beyond its ease and deliciousness, this wrap is also incredibly adaptable. If you're short on time, you can use pre-cooked steak or rotisserie chicken. Feeling adventurous? Try adding some grilled pineapple or mango for a tropical twist! The beauty of cooking is in the ability to experiment and personalize recipes, and this one is certainly no exception.
So, ditch the takeout menus and give this Southwest Style Steak Wrap a try. It's a recipe that's sure to become a family favorite, satisfying even the pickiest eaters. The ease of preparation, the delicious flavors, and the versatility make it a perfect addition to any busy weeknight routine or weekend gathering. Trust me; your taste buds (and your family) will thank you.
Tips and Variations:
- Spice Level: Adjust the amount of chipotle peppers to control the heat level.
- Protein Options: Substitute steak with grilled chicken, shrimp, tofu, or even black beans for a vegetarian option.
- Veggie Variations: Add your favorite vegetables like avocado, roasted red peppers, or shredded carrots.
- Cheese Please: Sprinkle some shredded cheddar or Monterey Jack cheese for extra flavor.
- Make it a Salad: Omit the tortillas and serve the ingredients over a bed of greens for a lighter meal.
This simple yet incredibly flavorful recipe is a testament to the fact that delicious food doesn't have to be complicated. With minimal effort and readily available ingredients, you can create a meal that will leave everyone wanting more. So, grab your ingredients, put on your favorite music, and get ready to enjoy a taste of the Southwest right in your own kitchen!
