Chili-Rubbed Flank Steak Wraps – a delicious recipe with tomato paste, chili powder, Salt, flour tortillas, salsa, Cheddar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat broiler and place rack about 6 inches from heat source. Line a broiling pan with foil. Combine tomato paste, chili powder and a pinch of salt in a small bowl. Rub tomato mixture onto steak, using fingers to press as much as possible onto meat. Place steak on pan and broil for about 6 minutes per side for medium-rare. Remove steak to a cutting board and let stand for 10 minutes. Working against grain, cut steak into very thin slices.
2
Heat tortillas according to package directions. Lay tortillas flat on a work surface and spread 1/4 cup salsa evenly over bottom of each. Arrange an equal amount of steak on each tortilla, placing it on salsa. Sprinkle 1/4 cup cheese and 1/4 cup shredded lettuce over each serving of steak.
3
Carefully roll each tortilla into a thick cylinder, tucking in sides as you go. Cut in half crosswise and secure with toothpicks. Serve with extra salsa, chips and avocado slices, if desired.
788
kcal
Calories
31
g
Fat
77
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons tomato paste, 2 teaspoons chili powder, or to taste, Salt, 1 pound flank steak, and more.
Yes, Chili-Rubbed Flank Steak Wraps falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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