Ingredients:
1/4 cup olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon black pepper
1 1/2 pounds flank steak or skirt steak
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 tablespoon vegetable oil (for sautéing the vegetables)
Soft flour tortillas, for wrapping
Optional Toppings:
Sour cream
Guacamole
Salsa
Shredded cheese
Fresh cilantro
Instructions:
Marinate the steak: In a bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, garlic, cumin, chili powder, smoked paprika (if using), and black pepper. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Seal or cover, and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to infuse.
Cook the vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell peppers. Sauté until softened and slightly caramelized, about 8-10 minutes. Set aside.
Grill the steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the remaining liquid. Grill the steak for 4-6 minutes per side, depending on your preferred level of doneness. Once cooked, remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
Assemble the wraps: Warm the flour tortillas and fill them with the grilled steak slices and sautéed veggies. Add any of your favorite toppings like sour cream, guacamole, salsa, shredded cheese, or cilantro.
Serve: Roll up the wraps and serve with extra toppings on the side. Enjoy your zesty grilled steak wraps!
