Spicy Steak Salad Wraps
A flavorful combination of marinated skirt steak served with crisp lettuce wraps, topped with radishes, cilantro, and a spicy adobo-yogurt sauce. The corn nuts add a delightful crunch to these fresh and zesty 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.
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.
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.
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.
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
