Steak Lomo Wrap Recipe

Prepare the marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lime juice, minced garlic, ground cumin, smoked paprika, 1 tsp black pepper and 3/4 tsp salt. Whisk until blended.

Marinate the steak

Place the thinly sliced lomo in a shallow dish or zip-top bag. Pour the marinade over the beef and toss to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10–15 minutes at room temperature.

Cook the steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil to coat. Drain excess marinade from the steak and sear slices in a single layer (work in batches if needed) for 1–2 minutes per side until browned and cooked through. Remove cooked steak to a plate and tent with foil to rest for 3–5 minutes.

Slice if necessary

If your lomo was not already thinly sliced, slice cooked steak across the grain into thin strips about 1/4-inch thick for easy wrapping and chewing.

While steak marinates or rests, prepare vegetables: thinly slice 1/2 cup red onion and 1/2 cup red bell pepper, shred 2 cups romaine lettuce, dice 1 medium tomato, and chop 1/4 cup cilantro. If using pickled jalapeños, have them ready. Lightly toss the sliced onion and bell pepper together so they are ready to assemble.

Make the sauce by whisking together 1/2 cup Greek yogurt (or sour cream), 2 tbs mayonnaise, 1 tsp lime juice, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth and creamy. Taste and adjust seasoning or heat. Refrigerate until assembly.

Warm the tortillas: heat a dry skillet over medium for about 30 seconds per side or wrap stacks of tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes. This makes them pliable and prevents tearing.

Assemble the wraps: Lay a warm tortilla flat. Spoon about 2 tbs of the sauce down the center of each tortilla. Add a small handful (about 1/2 cup) of shredded romaine, then arrange 3–4 oz (roughly 1/4 of the cooked steak) of sliced lomo on top. Add a tablespoon of diced tomato, a couple tablespoons of the sliced onion and red pepper, a teaspoon or two of pickled jalapeños if using, and a sprinkle of chopped cilantro.

Fold and serve: Fold the bottom edge up over the filling, fold sides in, and roll tightly to close (or leave open-faced if preferred). If desired, toast the assembled wrap in a skillet seam-side down for 1–2 minutes to seal and crisp the tortilla. Serve immediately with lime wedges on the side.

Storage: Store leftover steak separate from tortillas and sauce for up to 3 days in the refrigerator. Reheat steak gently in a skillet over medium-low with a splash of water or oil to avoid drying.