Beef Wrap

Ingredients

Instructions

1. 1

   Take 1 lb of skirt or flank steak out of the fridge 20 minutes before cooking. Pat dry with paper towels. Season heavily with salt, pepper, smoked paprika, garlic powder, and cumin.

2. 2

   Heat 2 tablespoons of oil in a cast iron skillet over the highest heat until smoking. Sear the steak in one piece for 2-3 minutes per side for medium-rare. Transfer to a cutting board, tent loosely with foil, rest 5 minutes.

3. 3

   In the same hot skillet, add 1 sliced bell pepper and 1 sliced onion. Cook 4-5 minutes, stirring occasionally, until charred at the edges but still slightly crisp. Add 2 minced garlic cloves, cook 30 seconds.

4. 4

   While the vegetables cook, mix the lime crema: ½ cup sour cream, juice of 1 lime, 1 teaspoon hot sauce, salt to taste. Set aside.

5. 5

   Slice the rested steak against the grain into thin strips. This is critical — slicing with the grain gives you chewy meat regardless of how perfectly you cooked it.

6. 6

   Warm 4 large flour tortillas (10-inch) in a dry pan for 20 seconds per side. Layer each with crema, shredded lettuce, beef strips, peppers and onions, a sprinkle of cheese, a squeeze of lime, and chopped cilantro. Roll tightly. Serve immediately.