Grilled Steak Wrap Recipe

Prep steak

Pat the steak dry with paper towels. Trim any large pieces of fat. Season both sides evenly with kosher salt and freshly ground black pepper.

Cook steak

Heat a grill pan or heavy skillet over high heat until very hot (2–3 minutes). Add 1 tablespoon olive oil and swirl. Sear the steak 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or 3–4 minutes per side for medium. If using a grill, grill over high heat the same timing.

Rest and slice

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly against the grain into long strips about 1/4-inch thick.

Cook bacon

While the steak rests or before cooking steak, place bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.

Prep optional extras

If using greens and onion, rinse and dry greens and thinly slice the red onion. Toss greens with a teaspoon of lemon or lime juice if desired to brighten flavor.

If you don't have pre-made aioli, whisk together 1/2 cup mayonnaise, 1 small garlic clove minced, 1 tsp freshly ground black pepper (adjust to taste), 1 tsp lemon juice, and a pinch of salt to make black pepper aioli. (If you are using store-bought aioli, skip this step and use as-is.)

Assemble

Lay one tortilla flat. Spread about 1 to 1 1/2 tablespoons black pepper aioli evenly over the center third of the tortilla. Layer about 3–4 oz sliced steak (roughly 1/4 of the cooked steak), sprinkle 3–4 tablespoons shredded cheddar, and scatter 1–2 pieces of chopped bacon. Add a small handful (about 1/4 cup) of mixed greens and a few slices of red onion if using.

Fold

Fold the bottom edge up over the filling, then fold in the sides and roll tightly to form a wrap, tucking the filling as you roll so it stays compact.

Toast

Heat a large skillet or griddle over medium. Spread about 1/2 tablespoon butter or oil on the outside of each wrap (or brush the pan). Place wrap seam-side down and toast 2–3 minutes per side until golden brown and cheese is melted. Press gently with a spatula while toasting for even contact.

Serve

Remove from pan, let rest 1 minute, then slice each wrap in half on the diagonal. Serve warm with extra black pepper aioli on the side for dipping.