Smoky Spice-Rubbed Steak Wraps Recipe Is Layered With Savory Flavors
Perfect for a backyard barbecue — or any time!
With summer winding down, I want to get outside and enjoy the beautiful weather as much as I can. That means picnics, backyard barbecues and dining alfresco. I love to invite a few friends over and fire up the grill. And this Spice-Rubbed Steaks Wraps recipe is perfect for a warm weather get-together. Our easy 4-ingredient rub transforms the steak into a smoky treat. Plus, we have a delicious topping that gives it a zingy pop.
Onions add loads of flavor to many dishes. Trouble is, they’re sometimes just a little too pungent. The fix? Give ’em a quick pickle! It’s a cinch to do with a bit of vinegar, sugar and water. You can even add other spices like peppercorns or mustard seeds. The briny solution tames the onions sharpness and gives them a sweet-tangy finish. They’re perfect atop our juicy steak and grill peppers. A quick avocado mash gives the wraps creamy richness. Whip up this meal for yourself, then us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1/2 cup sliced red onion
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. + 1/8 tsp. salt
- 1 lb. boneless sirloin steak
- 1 red pepper, quartered lengthwise, seeded
- 4 burrito-size flour tortillas
- 1 avocado, halved, pitted, peeled
- 1 Tbs. lime juice
- 4 leaves green leaf lettuce, torn
Instructions
PrintIn pot, combine vinegar, sugar and 1/2 cup water; over medium-high heat, bring to a boil. Remove from heat; add red onion slices; let cool completely.
Prepare grill for medium-high direct-heat cooking. Combine smoked paprika, cumin, garlic powder and 1/4 tsp. salt; rub over steak. Coat peppers with cooking spray. Grill steak, flipping once, 4–5 min. per side for medium-rare or until desired doneness. Let stand 5 min. before slicing. Grill peppers, flipping once, until crisp-tender, about 3 min. per side. Let cool; cut into 1/2”-wide strips.
In dry nonstick skillet over medium heat, add tortillas and cook, flipping once, until warmed, about 1 min. per side. In bowl, using fork, mash avocado with lime juice and remaining 1/8 tsp. salt. Top tortillas with lettuce. Dividing evenly, place steak, peppers and pickled onion in centers of each; dollop with avocado mixture. Tightly roll up to enclose filling; halve diagonally.
With only 3 ingredients, our quick-pickled red onions transform beefy roll-ups into extra-special treats
Nutrition
- Calories: 496 kcal
- Fat: 21 gram
- Saturated Fat: 6 gram
- Protein: 33 gram
- Carbohydrate: 46 gram
- Fiber: 6 gram
- Cholesterol: 74 mg
- Sugar: 8 gram
- Sodium: 873 mg
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