Steak Wraps with Avocado Chimichurri Sauce
Monday, July 9, 2012 at 2:37PM in Dips, Main Dish, Product Reviews, Sauce, beef, holidays, lunch, opinion, recipes, sandwich, snack, vegetable Fresh flour tortillas piled with tender juicy steak, sliced cucumber, grated carrots, sliced radishes and cotija cheese. And for a real punch of flavor, Avocado Chimichurri Sauce. This sauce. It’s entirely versatile. You can change it to suit your tastes or leave it as is, which to me, is perfect. Have it on chicken, fish, pork, beef, vegetables, in wraps and sandwiches--I could go on and on. Oh, on roasted potatoes? My gosh, yes. On pizza! Yes, we’ve done this, too, and it’s fantastic!
It’s no secret how much I love Tortilla Land Fresh Uncooked Tortillas. I’m completely in love with them and they’ve spoiled all other tortillas for me. Seriously. They’re fresh--you have to cook them, which takes all of 30 seconds, maybe a minute. That quick cooking time insures a flavorful tortilla that’s never doughy, cold, or rubbery. Don’t you hate that? It’s so aggravating to order a fabulous wrap only to have it arrive in a cold, doughy tortilla that’s only going to turn to mush as you eat. Gross! I can’t use a flour tortilla for anything without crisping it up a bit in a hot pan first. It should be a law! Tortilla Land tortillas are the ones you’d make at home if you did that sort of thing. They have five ingredients in them. FIVE: unbleached wheat flour, water, canola oil, salt and just a pinch of sugar. That’s it, folks!
The sauce is super easy to throw together. Literally, you just throw the ingredients in your food processor and turn it on. Drizzle in the olive oil and you’re all set to use it. And oh, will you ever use it. You’ll want to use it on everything. You may even want to eat it by the spoonful. I won’t judge.
Steak Wraps with Avocado Chimichurri Sauce
Measurements are up to you. How hungry are you? How big is your crowd? You really don't need a whole lot of steak in each wrap, so slice your steak thinly. I had a little over a pound, I believe, and we had enough for 7-8 wraps.
These can be grilled, which is fabulous, or if it’s just too hot to be outside or it’s raining, they can easily be done in the house. As was the case when I made these. There’s a fantastic method for cooking a steak in the oven on TheKitchn. This is how these steaks were cooked. Proceed with your method of choice.
Tortilla Land Fresh Flour Tortillas (or what you have on hand)
Avocado Chimichurri Sauce (recipe below)
Steak (your favorite cut) cooked, rested, sliced and set aside (or try chicken!)
Sliced cucumbers
Shredded carrots
Sliced radishes
Cotija Cheese, crumbled
Sliced limes for squeezing over the top, optional
Cook the tortillas on your grill, or in a hot pan on your stovetop. Let them get some nice color and a little char on them if that’s your thing. It’s definitely my thing!
On each tortilla, spoon a little sauce down the center, top with steak, cucumbers, carrots, radishes and cheese. I like to drizzle a little more sauce over the top, too. Squeeze a little lime juice over the top, if you like.
Serve with ice cold drinks!
Avocado Chimichurri Sauce
Makes approximately 2 3/4 cups
Like I said, this is versatile and forgiving. Don't worry too much on the amounts of the herbs, just go with the flow.
1 bunch of parsley (you know, the size of the bunch they sell in stores)
about 1/2 cup of cilantro (if you absolutely hate cilantro, skip it)
1 small carrot (or a handful of pre-shredded carrots, which I always have on hand)
1 clove garlic
5 tbsp white wine vinegar
5 tbsp water
1 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp freshly cracked black pepper
1/2 - 3/4 cup avocado (depending on the size of your avocado, of course-don't sweat the amount, just toss some in)
1 cup olive oil
In your food processor, toss in the parsley, cilantro, carrot, garlic, vinegar, water, salt, oregano, pepper and avocado. Pulse a few times, but don't process the heck out of it. Turn it on and while it's running, drizzle the olive oil in and give it a few seconds, then shut it off. It's done.
Store in an airtight container in the fridge for about a week to two weeks. Try it on everything!
Thanks again to Tortilla Land Fresh Flour Tortillas. I love you guys! See if they’re available in your area. If not, bug the heck out of your local grocer to carry them! I’m on a mission to get them here in NH. I’ll also have another recipe using their tortillas coming up later this week!
Elle | Print Article | Share Article | Email Article | 9 Comments tagged Tortilla Land, avocado, beef, carrot, chimichurri sauce, cilantro, cotija cheese, cucumber, radish, recipe, steak, wraps
Reader Comments (9)
That really does look fabulous, Elle! I think I may have actually located Tortilla Land Tortillas at the Costco in my mother's end of town. Only the taco-sized ones, but still! Progress! Wonder why all the stores don't carry them?
Lucky you! They taste. So. Good! I know they're working hard to get them in more areas. Stores are stubborn, I guess. Haha!
I love wraps like these for quick, easy summer meals. These look really flavorful and I love the avocado sauce!
elle, i want to REACH THROUGH THE SCREEN and eat all of those wraps...they look WAY too good!
What an awesome idea to add avocado to the chimichurri, Elle! I can't wait to try it, especially since I've been on a major avocado kick lately.
Those really look like perfect summer food!
Ok woman, I am frothing at the mouth right now..
Oh wow, this looks so delicious! Would have to be corn tortillas for me, but I can't live without that sauce!
Elle,
If I have not already said so- thank you for this wonderful wonderful recipe! Our fans have really enjoyed reading your post! Hope you have a fabulous rest of the summer and please stay in touch!
Amy Dunn
TortillaLand