Steak Avocado Wrap Recipe
Grilled tortilla stuffed with lettuce, steak, avocado, tomato, mayo, and tortilla strips.
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Ingredients
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Wrap & assembly
Steak & seasoning
Method
Steak & seasoning
- 1
Trim and season
Trim any large pieces of fat from the steak and pat dry with paper towels. Place steak on a cutting board. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon ground cumin (if using). Let sit at room temperature for 15 minutes while you prepare the other components.
- 2
Grill or pan-sear steak
Heat a heavy skillet (cast-iron) over high heat or preheat a grill to high. When very hot, add steak (or place on grill). Cook without moving 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 55°C), adjusting time for thickness and desired doneness. If using a thicker cut, sear edges briefly. Remove steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute.
- 3
Slice steak
After resting, slice the steak thinly against the grain into strips about 1/4-inch thick. Set aside and keep warm.
Wrap & assembly
- 4
Prepare mayo-lime spread
In a small bowl combine 6 tablespoons mayonnaise with 1 tablespoon lime juice and a pinch of salt and pepper to taste. Stir until smooth. This will be the spread for the tortillas.
- 5
Prepare produce
Rinse and dry 4 cups romaine lettuce and chop or shred into bite-sized pieces. Slice the tomato into thin wedges or small dice. Halve the avocado, remove the pit, scoop out the flesh and slice thinly or mash lightly with a fork (season mashed avocado with a pinch of salt and a squeeze of lime if desired).
- 6
Warm tortillas
Warm the 4 large flour tortillas on a dry skillet or directly over a low gas flame for about 20–30 seconds per side until pliable and lightly charred in spots. Keep them warm under a clean kitchen towel so they stay flexible.
- 7
Assemble wraps
Lay one warm tortilla flat. Spread about 1½ tablespoons of the mayo-lime mixture in the center in a horizontal line. Top with about 1 cup shredded romaine, a portion of sliced steak (about 4 ounces total steak divided across 4 wraps), 1/4 of the sliced or mashed avocado, and a few tomato slices. Sprinkle approximately 1/4 cup tortilla strips over the filling for crunch. Repeat with remaining tortillas and fillings.
- 8
Grill the assembled wrap (optional)
For a grilled finish, heat a clean skillet over medium and place each assembled wrap seam-side down. Press lightly with a spatula and cook 1–2 minutes per side until golden and crisp and the filling is warmed. Alternatively, use a panini press on medium for 2–3 minutes.
- 9
Serve
Slice each wrap in half on the diagonal and serve immediately while warm, with extra tortilla strips on the side if desired.