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.
Nutrition
Serving: 1wrap | Calories: 419kcal | Carbohydrates: 28g | Protein: 35g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 1448mg | Potassium: 641mg | Fiber: 3g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 3mg