Description
This Steak Caesar Wrap combines tender grilled skirt steak with a smoky chipotle cream sauce, crisp grilled romaine Caesar salad, and shaved Parmesan, all wrapped in a warm, grilled burrito tortilla. Perfect for a quick, flavorful meal packed with protein and fresh textures.
Ingredients
Steak and Marinade
- 2 pounds skirt steak
- 2 tbsp steak seasoning
- ¼ cup olive oil
- Juice from 1 orange
- Juice from 1 lime
- ¼ cup Bachan’s Sweet and Spicy sauce
- ¼ cup Bachan’s Hot & Spicy sauce or liquid aminos
- 1 tbsp SPG (Salt, Pepper, Garlic blend)
- ¼ cup fresh cilantro, chopped
Salad and Wrap Ingredients
- 4 XL grande burrito tortillas
- 3 Romaine hearts
- 1 cup croutons
- 1 cup Caesar dressing
- ½ cup shaved Parmesan cheese
- 4 tbsp chipotle cream sauce (Herdez)
Instructions
- Marinate the steak: Combine the olive oil, orange juice, lime juice, Bachan’s Sweet and Spicy sauce, Bachan’s Hot & Spicy sauce or liquid aminos, SPG seasoning, and chopped cilantro to make a marinade. Submerge the skirt steak in the marinade and refrigerate for 2 to 24 hours to tenderize and infuse flavor.
- Season the steak: Remove the steak from the marinade and evenly season all sides with steak seasoning for an extra flavor boost before grilling.
- Grill the steak: Preheat your grill to medium-high heat. Grill the steak until it reaches an internal temperature of 135°F for medium-rare, then remove it from the grill to rest.
- Prepare the grilled Caesar salad: Coat the Romaine hearts lightly with olive oil. Place them directly over hot coals on the grill for about 30 seconds to impart a smoky flavor. Chop the grilled Romaine into bite-sized pieces and toss with croutons, Caesar dressing, and shaved Parmesan to assemble the salad.
- Slice the steak: Cut the rested steak into bite-sized pieces suitable for wrapping.
- Assemble the wrap: Warm the tortillas slightly then lay them flat. Add a portion of the grilled Caesar salad, sliced steak, and a generous dollop of chipotle cream sauce onto each tortilla.
- Grill the wrap: Wrap each tortilla tightly around the fillings. Place the wraps on the grill and cook for about 2 minutes on each side to seal the wrap and heat everything through.
- Serve: Slice the wraps in half diagonally and serve immediately for a delicious, smoky, hearty meal.
Notes
- Marinating the steak overnight enhances tenderness and flavor but a minimum of 2 hours is acceptable.
- Grilling the Romaine lettuce briefly adds a subtle smokiness without wilting it too much.
- Use a meat thermometer to ensure the steak is cooked to desired doneness.
- Chipotle cream sauce adds a spicy kick; adjust quantity based on heat preference.
- Wrap grilling ensures the tortilla is crisp and fillings are warm without becoming soggy.
