Bistro Steak Wrap Recipe

Marinate steak

Pat the steak dry with paper towels. In a shallow dish or zip-top bag, combine 2 tbsp olive oil, soy sauce, Worcestershire, minced garlic, 1 tsp freshly ground black pepper and 1/2 tsp salt. Add the steak, turn to coat, and let marinate at room temperature 15–30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add 1 tbsp olive oil and swirl. Remove steak from marinade (discard marinade), then sear steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer for desired doneness. Transfer to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Slice steak

Thinly slice the rested steak across the grain into bite-sized strips about 1/4 inch thick. Season lightly with salt and a little extra black pepper if desired.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp A-1 steak sauce, 1 tsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp black pepper and 1/8 tsp salt until smooth. Taste and adjust seasoning or A-1 quantity for more tang. Refrigerate until ready to assemble (can be made up to 2 days ahead).

Prepare vegetables: pat lettuce leaves dry and chop or keep whole as preferred. Thinly slice the tomato and cucumber, julienne or shred the carrot, and thinly slice the red onion. Place vegetables in a bowl and season very lightly with a pinch of salt and pepper to taste, tossing gently.

Shave or grate 1/4 cup Parmesan and set aside for assembly.

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes. Keep warm under a towel.

Assemble each wrap: lay a warm tortilla flat. Spread about 1½ tbsp A-1 aioli in the center of the tortilla. Layer about 1/2 cup chopped or whole lettuce, 2–3 slices tomato, 2–3 Tbsp cucumber, 1–2 Tbsp shredded carrot, a few thin slices of red onion, and 3–4 tbsp shaved Parmesan. Top with 3–4 oz sliced steak (adjust to preference). Sprinkle with chopped parsley or basil if using.

Fold and serve: fold the bottom edge over the filling, fold in the sides, and roll tightly to form a wrap. Cut in half on the diagonal and serve immediately. Serve extra A-1 aioli on the side for dipping.