Steak Salad Wraps with Chili Yogurt Sauce and Crushed Tortilla Chips

Slices of grilled flank steak that’s been marinating for hours in chimichurri sauce is tucked into large lettuce leaves, topped with a mix of shredded cabbage, radishes, red bell pepper, and carrots, drizzled with chili yogurt sauce and sprinkled with crushed tortilla chips.

These steak salad wraps are for people who think salad for dinner is a silly idea. They are also for people who think salad for dinner is a great idea. For all intensive purposes, they are a salad you can eat with your hands, which makes them feel more like a sandwich without the bread. But, all the components of a steak salad are there – lettuce, lots of veggies, grilled flank steak, dressing, and something crunchy and salty to top the whole thing off.

Let’s break these bad boys down…

Chimichurri Marinated Flank Steak

Chimichurri sauce is normally something I like to use as a condiment to top grilled flank steak. Or chicken. Or baked potatoes. Or even nachos. In fact, if you’re making these steak salad wraps because you’re cooking your way through Summer Meal Plan #4, you made Chili Chicken Nachos with Chimichurri Sauce earlier this week, making an extra batch of chimichurri sauce just so you can marinate flank steak for these wraps.

Chimichurri sauce is a fresh, brilliant, flavorful sauce that comes together in a matter of minutes and tastes good over pretty much anything. It’s also a lovely marinade. Try to get your flank steak in the marinade about 24 hour before you want to cook it so that the flavors really seep into the meat. If you don’t have that much time, no worries. Even an hour will impart the steak with tenderness and flavor.

One note to all of you who are cooking your way through Summer Meal Plan #4: Don’t forget to add the 1/4 cup of soy sauce in this recipe to the extra batch of chimichurri sauce you made earlier in the week before marinating your steak.

The Veggies

The vegetables in these steak salad wraps just “happens” to be the same mix of vegetables used in pineapple coleslaw, which is absolutely fantastic in Pulled Pork Sandwiches and Mahi-Mahi Fish Tacos. For those of you familiar with this blog, you know that’s actually not a coincidence at all. In our busy lives, one of the keys to cooking at home more often is to cut down on the prep work as much as possible.

If you’re chopping vegetables for one dish, why not chop extra for later in the week?

If you’re cooking your way through Summer Meal Plan #4, that’s exactly what you did, shredding extra veggies when preparing Mahi-Mahi Fish Tacos and reserving them for these steak salad wraps.

But the same can apply in the reverse. If you’re not making these as a part of a weekly meal plan, consider shredding some extra vegetables and using them to make Pineapple Coleslaw, either to top Pulled Pork Sandwiches or Fish Tacos.

Let’s talk chili yogurt sauce and tortilla chips.

The sauce you see here is the third one I tried. After each attempt, I assembled a small wrap for my husband and I to taste, and the first two were met unenthusiastically. But, third time’s a charm and all that, because when my husband took a bite out of a wrap topped with this chili yogurt sauce, he didn’t even speak. Just nodded and gave me a big thumbs up with his other hand while he went in for another bite.

The sauce is crazy simple, requiring 4 ingredients and about 2 minutes of your time. It’s the perfect balance to the vinegary chimichurri sauce and slightly bitter cabbage and radishes. And then…. chips! Crumbled tortilla chips over the creamy sauce adds a salty crunch to every bite that takes these wraps from good, to make-me-another-right-now.

Weekly Meal Plans that Include Steak Salad Wraps:

Weekly Summer Meal Plan #4

Steak Salad Wraps

Author: RebeccaBlackwell

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Ingredients

For the Marinated Steak:

1 1/2 cups fresh parsley
1 1/2 cups fresh cilantro
6 cloves of garlic, peeled
2–3 tsp crushed red pepper (start with 2 tsp, taste, and add more if you like)
2 tsp ground cumin
1 1/2 tsp salt
1/2 cup red wine vinegar
1/3 cup olive oil
1/4 cup soy sauce
12 oz flank steak (or skirt steak)

For the Chili Yogurt Sauce:

1 1/2 cups plain, unsweetened greek yogurt
3 1/2 tbsp chili garlic sauce
2 1/2 tbsp freshly squeezed lime juice
1 1/2 tsp salt (add more, to taste)

For the Steak Salad Wraps:

1/4 lb red cabbage, cut into 1/4-inch strips
1/4 lb green cabbage, cut into 1/4-inch strips
1 large carrot, peeled and shredded
5 radishes, top and bottom trimmed, cut in half and sliced very thin
1/2 red bell pepper, seeded, cut into quarters, and sliced very thin
8 large romain lettuce leaves
16–20 tortilla chips

Instructions

To Prepare the Steak:

Add all the marinade ingredients to a food processor fitted with the chopping blade. Process on high for 1-2 minutes, until well blended.
Lay the steak in a small baking dish and pour the chimichurri sauce over the top. Turn the steak around in the sauce to coat it on all sides. Cover and refrigerate for up to 24 hours.
Either preheat an outdoor grill or your oven’s broiler. Grill the steak for about 5 minutes on each side, until desired level of doneness. OR, Place the steak on a rack inside a broiler pan and put the steak in the oven, approximately 6 inches from the heating element. Let broil for 8 minutes, without turning.
Remove the steak from the grill or broiler and let rest on a cutting board for 10 minutes. Slice thinly across the grain.

Make the Chili Yogurt Sauce:

Add all ingredients to a small bowl and stir to combine. Taste, and add more chili garlic sauce, lime juice or salt, if desired. Cover and refrigerate until ready to use, up to 3 days.

Make the Steak Salad Wraps:

Combine all the vegetables in a large bowl.
To assemble each wrap: Lay a few pieces of sliced steak in a lettuce leaf. Top with a generous amount of vegetables and chili yogurt sauce. Crumble a couple chips over the top and serve.