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Grilled Steak Wrap

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 410kcal

Ingredients

Chimichurri

  • 2 tsp Lime juice
  • 2 tsp Reduced-sodium soy sauce
  • 1 cloves Garlic minced
  • 1/4 cup Fresh parsley whole leaves stems discarded
  • 1//4 cup Fresh cilantro whole leaves stems discarded
  • 1 tsp Red wine vinegar
  • 2 TBSP Extra-virgin olive oil
  • pinch Red pepper flakes

Seasoning

  • Salt
  • Black pepper

Wrap

  • 8 oz Flank steak
  • 2 TBSP Extra-virgin olive oil
  • 2 large Whole wheat tortilla
  • 1 cup Romaine lettuce shredded
  • 4 slices Tomato
  • 1/2 cup Pepper jack cheese shredded
  • 1/2 cup Roasted red peppers sliced
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  •  Make the chimichurri: In a food processor or blender, add all the ingredients and blend until smooth. Season with salt and pepper to taste. Set aside.
  • Drizzle the steak on both sides with oil. Season both sides with salt and pepper.
  • Preheat a grill or grill pan on medium heat. Grill the steak on both sides to the desired temperature using a thermometer (see below).
    Set the steak aside to rest for 3 to 5 minutes before slicing very thin against the grain.
  • Layer with lettuce, tomato, cheese, roasted peppers, steak, and sauce. Fold in the ends and roll up tight.
  • Cut in half and serve with chips, pickle, and kombucha.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 410kcal | Carbohydrates: 3g | Protein: 26g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 569mg | Potassium: 458mg | Fiber: 1g | Sugar: 1g | Vitamin A: 526IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 2mg