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Garlic Steak Tortilla Wraps with Creamy Roasted Garlic Sauce
Juicy skirt steak seared whole, sliced against the grain, and wrapped in a warm flour tortilla with diced red onion, fresh tomatoes, parsley, and a creamy roasted garlic sauce you will want to put on everything. On the table in 35 minutes and immediately going into your weekly rotation.
Ingredients
For the steak:
- 1.5 to 2 lbs skirt steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes, optional
For the creamy roasted garlic sauce:
- 6 cloves garlic
- 2 tbsp olive oil
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the wraps:
- 4 large flour tortillas, burrito size
- ½ red onion, finely diced
- 2 Roma tomatoes, diced
- ¼ cup fresh flat-leaf parsley, chopped
Instructions
- Add olive oil and garlic cloves to a small saucepan over low heat. Cook 8 to 10 minutes until golden, soft, and fragrant. Cool 5 minutes. Blend with mayonnaise, Greek yogurt, lemon juice, smoked paprika, salt, and pepper until smooth. Set aside.
- Pat skirt steak dry. Rub with olive oil and season both sides with garlic powder, smoked paprika, onion powder, cumin, salt, pepper, and red pepper flakes.
- Heat a cast iron skillet over high heat until very hot. Sear steak 3 to 4 minutes per side for medium-rare, 4 to 5 for medium. Do not move it.
- Transfer to a cutting board and rest 8 to 10 minutes loosely covered with foil.
- Slice against the grain into thin strips.
- Warm tortillas in a dry pan 30 seconds per side.
- Spread roasted garlic sauce down the center of each tortilla. Add steak, red onion, tomatoes, and parsley. Drizzle with more sauce. Wrap tightly and serve with extra sauce on the side.
Notes
Cook the steak whole, not in strips; better crust, juicier meat.
Always rest 8 to 10 minutes before slicing. Non-negotiable.
Slice skirt steak against the grain, or it will be chewy.
Make a double batch of the sauce; it keeps for a week and goes on everything.
Flank steak works as a substitute.
Always rest 8 to 10 minutes before slicing. Non-negotiable.
Slice skirt steak against the grain, or it will be chewy.
Make a double batch of the sauce; it keeps for a week and goes on everything.
Flank steak works as a substitute.
Serving: 520g, Carbohydrates: 28g, Protein: 46g, Fat: 26g, Fiber: 4g
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