Spicy Steak Salad Wraps

Ingredients

• •2 cloves garlic
• •1¼ tsp sugar
• •3 Tbsp adobo
• •3 Tbsp lime juice
• •3 Tbsp olive oil
• •1 lb skirt steak
• •¾ tsp kosher salt
• •1 to taste black pepper
• •¾ cup plain Greek yogurt
• •2 small heads iceberg lettuce
• •6 whole radishes
• •1 to taste cilantro and lime wedges
• •½ cup corn nuts

Cooking Instructions

1. 1.

   Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.

   240 min

2. 2.

   Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.

   5 min

3. 3.

   Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.

   18 min

4. 4.

   Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.

   5 min