This post is a collaboration with Beef. It’s What’s for Dinner. On behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
It’s still grilling season and also back-to-school season and so I’m always looking for fast dinners to make but still use the grill. These steak wraps have some of my favorite flavors going on including a quick harissa steak rub, garlicky yogurt sauce, fresh summer vegetables and herbs, and a zippy chimichurri sauce all jam-packed into a naan bread!
These wraps are the kind of high-quality wrap you might find a good fast casual restaurant but it’s very easy to make them at home. As always, there are some tips and tricks to really make this recipe work well, so let’s dive in!
What Steak Works Best for These Wraps?
You don’t need a super expensive cut of steak to make these wraps. I went with a top sirloin steak which isn’t marbled quite as much some cuts, but works very well when sliced thin and served in a wrap.
Other options would be skirt steak or flank steak! In a pinch, you could even use ground beef seasoned well with the steak rub and cooked in a skillet.
Grilling the Steak
I prefer to grill this steak, but if you don’t have access to a grill you can also sear the steak in a cast iron skillet. Assuming you do have access to even a small grill, season the steak well with the dry rub (a mixture of salt, pepper, harissa, and garlic powder) and then grill the steak for 4-5 minutes per side.
Depending on thickness it might take longer but, as always, use a meat thermometer to check the steak for doneness. It should reach 145˚F for medium rare.
Let the steak rest before you slice it thinly for the wraps!
How to make the best Yogurt Sauce
This yogurt sauce is like a classic tzatziki sauce but a bit of a simpler version. The important part is to use Greek yogurt which has been strained so it is nice and thick and also peel, seed, and grate your cucumber.
After you grate the cucumber, press it out on a few paper towels to remove as much cucumber juice as possible from the cucumbers. If you don’t do this the cucumbers will release a bunch of water in the sauce and it’ll be very runny.
Season the sauce with lemon, grated garlic, olive oil, and salt and you will have one delicious sauce that is great on the wrap but leftovers are also great with veggies.
Tips for making these wraps really delicious
Here’s how to kick these wraps up a notch!
- Grill the flatbread! Since you have your grill on anyway, grill the flatbread quickly for 20 seconds per side to give it a crispy exterior.
- Layer order is important. Start with yogurt sauce, then lettuce, veggies, steak, chimichurri, feta, herbs.
- Wrap it up tightly! Wrap up these wraps with foil or parchment paper to keep them together.
Substitutions for these chimichurri wraps
You can go crazy with ideas for these wraps. Here are a few substitution ideas!
- Substitute chicken thighs for steak. The same seasoning works well.
- For a vegetarian version, use a mushroom mix, seasoned with the rub and pan-sear them.
- Spice it up even more with some grilled jalapenos.
- Use a homemade chimichurri sauce to maximize the flavors.
What to serve with these Chimichurri Steak Wraps
These are basically an all-in-one meal so I wouldn’t worry about serving them with much. What’s actually nice though with them is a nice fruit salad or bright side salad as the wraps are pretty rich.
LEFTOVERS:
These wraps works well as leftovers. Reheat the steak quickly in the microwave, slice it and make the wraps when you are ready to eat them. The wraps and ingredients will keep well in the fridge for 4-5 days as long as you keep them separate. If you have a made wrap, it won’t keep longer than a day in the fridge.
Chimichurri Steak Wraps
Ingredients
- 1 pound Top Sirloin Steak, Grilled
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons harissa
- 1 teaspoon garlic powder
- 4 large flatbreads or naan
Yogurt Sauce:
- 1 cup Greek yogurt
- ½ lemon, juice only
- ½ large cucumber, grated
- 1 clove garlic, grated
- 2 tablespoons olive oil
- 1 pinch of salt
Toppings:
- Red tomato, sliced
- Butter lettuce
- Red onion, sliced thin
- Chimichurri, store-bought or homemade
- Crumbled Feta cheese
- Fresh mint leaves
Instructions
- For steak, stir together salt, pepper, harissa, and garlic powder in a small bowl. Drizzle steaks with olive oil on all sides and then season well with the steak rub. Set aside. Preheat grill to medium-high heat.
- Grill steaks over medium-high heat for 5-6 minutes per side, depending on thickness. Use a meat thermometer to check doneness. Steaks should reach an internal temperature of 145˚F for medium rare. Let steaks rest for 5 minutes before slicing thin.
- For yogurt sauce, peel and grate half of a large cucumber (remove seeds as well). Place grated cucumber in a few paper towels and remove as much water as possible. Stir together yogurt, strained cucumber, garlic, olive oil, lemon juice, and a pinch of salt.
- Preheat toppings for the wraps by slicing vegetables thinly and crumbling feta.
- Make a wrap by warming a naan or flatbread on the grill. Add a layer of yogurt sauce, then lettuce and veggies and top with sliced steak, crumbled egg, chimichurri sauce, and fresh mint.
- Wrap tightly and serve wraps immediately while warm.
