I vividly remember the summer evenings of my childhood spent at my grandparents’ ranch. The grill would be fired up, and the tantalizing aroma of sizzling steak would waft through the air. My grandfather, with his easy charm and expert grill skills, would prepare flank steak just like this. He had a knack for marinating the steak with a mix of garlic, olive oil, and spices, then grilling it to juicy perfection. It was a simple process, yet each step was imbued with love and tradition.
Family and friends would gather around, excitedly assembling their own wraps from the fresh ingredients laid out—crisp lettuce, ripe tomatoes, creamy avocado, and the all-important flank steak. There was something incredibly satisfying about creating your wrap, layering in as much or as little of each component as you wished. It was less about the precision of the recipe and more about the joy of shared moments and personalized creations.
Fast forward to today, and I find that same joy in preparing this Flank Steak Wrap recipe for my own family. Whether it’s a casual weeknight dinner or a weekend get-together, the process remains delightfully uncomplicated. The steak is marinated, grilled, and then served alongside fresh vegetables and warm tortillas. It’s a meal that invites everyone to be a part of the experience, making it a wonderful addition to any gathering.
The Flank Steak Wrap is more than just a dish; it’s a celebration of togetherness, simplicity, and the comforting flavors of home. As you prepare this meal, I hope it brings the same warmth and joy to your table that it has brought to mine. The ease of preparation, combined with the opportunity to customize each wrap, makes it a versatile and crowd-pleasing choice.
Here’s to creating new memories with each delicious bite!
Making Flank Steak Wraps
Ingredients
- 2 lbs flank steak
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound fresh lettuce
- 2 large ripe tomatoes
- 1 large avocado
- 1 small red onion
- 12 flour tortillas
Directions
- Start by placing the flank steak in a sizable resealable plastic bag. In a small mixing bowl, combine olive oil, minced garlic, salt, and black pepper. Pour this mixture over the steak in the bag, seal tightly, and let it marinate in the refrigerator for anywhere from 1 to 6 hours.
- Preheat the grill to medium heat. Take the steak out of the marinade, pat it dry with paper towels to remove excess marinade. Grill the steak for about 8 minutes per side, or until its internal temperature reaches 160°F. After grilling, let the steak rest for 5 minutes before slicing it thinly against the grain.
- While the steak rests, prepare the vegetables. Slice the lettuce into strips, and cut the tomatoes, avocado, and red onion into thin slices.
- For serving, you can either lay out the sliced steak along with lettuce, tomatoes, avocado, and red onion on a platter, allowing everyone to build their own wraps, or assemble the wraps in advance by layering the sliced steak and vegetables on each tortilla before rolling them up.
Storing Suggestion
To store leftovers, wrap each prepared wrap tightly in plastic wrap or aluminum foil and keep them in the refrigerator for up to 3 days. If you have leftover steak, store it separately in an airtight container for up to 4 days. Reheat the steak gently before using it in wraps.
Cooking Tips
For a more intense flavor, consider adding a splash of balsamic vinegar or a dash of cayenne pepper to the marinade. If you prefer a different cut of meat, skirt steak or sirloin can also work well. Ensure that you don’t overcook the steak to keep it tender and juicy.
Serving Suggestions
These wraps are fantastic served with a side of spicy salsa or a fresh corn salad. For a complete meal, pair them with a chilled glass of iced tea or a light white wine.
Ingredient Substitutions
If you’re out of flank steak, skirt steak or sirloin can be used as alternatives. You can substitute the flour tortillas with whole wheat or gluten-free tortillas if desired.
Seasonal Variations
In the summer, try adding grilled vegetables like bell peppers or zucchini to the wraps. During winter, you might consider incorporating roasted root vegetables for a heartier option.
Allergen Information
This recipe contains no common allergens. However, if you need to avoid gluten, make sure to use gluten-free tortillas. The steak and vegetables should generally be safe for those with dairy or nut allergies.
FAQ:
Can I use a different type of steak for this recipe?
Yes, you can use skirt steak or sirloin as alternatives to flank steak. Just be sure to adjust the cooking time based on the thickness of the meat.
How can I make the marinade more flavorful?
You can add herbs like rosemary or thyme, or a splash of balsamic vinegar to the marinade for extra flavor. A bit of honey can also add a touch of sweetness.
Can I make these wraps ahead of time?
Yes, you can prepare the steak and vegetables in advance and store them separately. Assemble the wraps just before serving to keep the tortillas from becoming soggy.
What sides pair well with flank steak wraps?
Consider serving these wraps with a side of spicy salsa, fresh corn salad, or a simple cucumber and tomato salad. A light dessert like fruit sorbet can also be a nice complement.
How should I store leftover wraps?
Wrap any leftover wraps tightly in plastic wrap or foil and refrigerate. They can be stored for up to 3 days. For best results, reheat the steak gently before assembling new wraps.
Can I freeze these wraps?
Freezing is not recommended for assembled wraps as the tortillas can become soggy. However, you can freeze the cooked steak separately and thaw it before assembling the wraps.
Flank Steak Wrap
Ingredients
- 2 lb flank steak
- 1/3 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound fresh lettuce
- 2 large ripe tomatoes
- 1 large avocado
- 1 small red onion
- 12 flour tortillas
Instructions
- Place the flank steak in a large resealable plastic bag. In a small bowl, mix together the olive oil, minced garlic, salt, and pepper. Pour the marinade over the steak in the bag, seal it, and let it marinate in the refrigerator for 1 to 6 hours.
- Preheat your grill to medium heat. Remove the steak from the marinade, gently patting off the excess with a paper towel. Grill the steak for about 8 minutes on each side, or until it reaches an internal temperature of 160°F. Once cooked, allow the steak to rest for 5 minutes before slicing it thinly against the grain.
- Meanwhile, slice the lettuce into strips, and thinly slice the tomatoes, avocado, and red onion.
To serve, you have two options:
- Arrange the sliced steak, lettuce, tomatoes, avocado, and onion on a tray so everyone can assemble their wraps as they like.
- Alternatively, prepare each wrap by placing a tortilla flat, adding a layer of sliced steak, followed by lettuce, avocado, onion, and tomato. Roll up the tortilla and serve immediately.
