Seasonal Selection - Chimichurri Steak Wrap Recipe

prepare tortilllas and bases

Warm the whole grain tortillas briefly: heat a dry skillet over medium for 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 5–8 minutes. Keep covered to stay pliable. Place chopped romaine, cooked purple rice, shredded cheddar, and onion crisps in separate bowls for assembly.

season steak

Pat the steak dry with paper towels. In a small bowl combine smoked paprika, ground cumin, crushed red pepper, kosher salt, and black pepper. Rub 1 tablespoon olive oil over both sides of the steak, then evenly rub on the spice blend. Let sit at room temperature for 10–15 minutes while you preheat the pan.

roast peppers and onions (if not pre-roasted)

Preheat oven to 425°F (220°C). Toss sliced peppers and onions with 1 teaspoon olive oil and a pinch of salt and pepper. Spread on a sheet pan and roast 18–22 minutes, stirring once, until softened and slightly charred. Remove and set aside.

sear steak

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 teaspoon olive oil. Sear the steak 2–3 minutes per side for medium-rare (time will vary by thickness). Internal temperature target: 130–135°F for medium-rare. Adjust time for desired doneness. Remove steak to a cutting board and rest 5–7 minutes.

slice steak

Slice the rested steak thinly against the grain into strips approximately 1/4-inch thick. Toss sliced steak with the roasted peppers and onions to meld flavors briefly.

make chimichurri

In a food processor pulse parsley, cilantro (if using), oregano, and minced garlic 6–8 pulses until finely chopped but not pureed. Transfer to a bowl and whisk in red wine vinegar, lemon juice (if using), red pepper flakes, kosher salt, black pepper, then slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust salt, acidity, or heat as desired. Let sit 10 minutes for flavors to marry.

make pico

Combine diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), lime juice, and 1/4 tsp salt in a bowl. Stir gently and let sit 5–10 minutes to allow flavors to blend.

make OMG sauce

Whisk together mayonnaise, Greek yogurt (or sour cream), Sriracha, minced chipotle, lime juice, smoked paprika, and 1/4 tsp salt until smooth. Taste and adjust heat/salt. Refrigerate until assembly.

To assemble each wrap: lay a warmed tortilla flat. Spread 1 tablespoon OMG sauce in a line down the center of the tortilla. Add 1/2 cup chopped romaine, 1/2 cup cooked purple rice, a generous handful (about 3–4 oz) of sliced steak mixed with roasted peppers and onions, 1/4 cup pico de gallo, 1/4 cup shredded cheddar, a sprinkling of onion crisps, and 1–2 tablespoons chimichurri drizzled over the steak.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a wrap. If desired, place seam-side down in a warm skillet for 1–2 minutes per side to seal and crisp slightly. Cut in half on the diagonal and serve with extra chimichurri and OMG sauce on the side.