Steak & Chimichurri Wrap
Grilled steak wrapped in a flour tortilla with chimichurri herb sauce and fresh vegetables. Assembled warm with swappable protein, produce, and condiment slots for flexible variation.
Ingredients
Method
Pat steak dry with paper towels and season generously with salt and black pepper on both sides.
Slice red onion, cut bell pepper into strips, and dice cucumber. Chop fresh parsley and set aside.
Warm flour tortillas in a dry skillet or directly over a grill flame until pliable.
Heat olive oil in a grill or cast-iron skillet over high heat until smoking. Add steak and cook 2–3 minutes per side for medium-rare, or to desired doneness.
Transfer steak to a cutting board and rest 3 minutes, then slice thinly against the grain.
Lay a warm tortilla flat and spread chimichurri sauce across the center third.
Layer sliced steak, red onion, bell pepper, and cucumber on top of the sauce.
Sprinkle with fresh parsley, then fold the tortilla sides in and roll tightly away from you.
Serve immediately with a lime wedge on the side for optional juice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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