Grilled Wrap, Grilled Sirloin Steak Recipe

Prepare steak

Remove the sirloin from the refrigerator 20–30 minutes before cooking so it comes toward room temperature. Pat the steak dry with paper towels. Rub 1 tbs olive oil evenly over both sides.

Season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press the seasoning gently into the meat so it adheres.

Preheat a grill or grill pan over medium-high heat (about 450°F / 230°C). Lightly oil the grill grates or brush the pan with 1 tsp olive oil.

Place the steak on the hot grill. For a 1‑inch sirloin, grill 4–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and preferred doneness. Avoid moving the steak while it forms a crust.

When the steak is 5°F (≈3°C) below your target temperature, remove it from the grill and transfer to a cutting board. Tent loosely with foil and rest 6–8 minutes to allow juices to redistribute.

After resting, slice the steak thinly against the grain into strips about 1/4-inch wide. Set aside and keep warm.

While the steak rests, make the dressing. In a small bowl combine 1/2 cup Greek yogurt, 2 tsp mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp minced garlic.

Whisk until smooth and taste; adjust seasoning (add a pinch of salt or more lemon) to preference. Refrigerate briefly if desired to let flavors meld.

Prepare vegetables: thinly slice the tomato, finely slice 1/4 of a red onion, and cut 1/2 cucumber into thin half-moons. Toss 2 cups mixed salad greens lightly to remove excess moisture.

Warm the tortillas: heat a clean skillet over medium for about 30–45 seconds per side until pliable and slightly toasted (or wrap in foil and warm in a 300°F / 150°C oven for 5–8 minutes).

Assemble: lay a warm tortilla flat. Spread about 2–3 tbs of the steak dressing down the center. Layer 1 cup mixed greens, sliced tomato (about 3–4 slices), a few slices of red onion, cucumber slices, and 1/4 cup shredded cheddar cheese.

Top the vegetables with half the sliced sirloin (about 1/2 lb worth of strips). Sprinkle 1 tbs chopped fresh cilantro over the steak if using.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form a secure wrap. Repeat with the second tortilla and remaining ingredients.

Heat a skillet or grill pan over medium heat and add 1 tbs butter. Place the assembled wraps seam-side down in the pan. Press gently with a spatula or a sandwich press.

Cook 2–3 minutes per side until the tortillas are golden and slightly crisp and the cheese melts. Rotate carefully to avoid losing filling.

Remove from the pan and let rest 1 minute. Cut each wrap in half on the diagonal and serve immediately with extra dressing on the side.