Slices of grilled flank steak marinated for hours in chimichurri are tucked into large romaine leaves and topped with shredded cabbage, radishes, red bell pepper, and carrots. A drizzle of tangy chili-yogurt sauce and a sprinkle of crushed tortilla chips add creaminess and crunch to every bite.
Steak Salad Wraps with Chili Yogurt Sauce and Crushed Tortilla Chips
These steak salad wraps are perfect whether you love the idea of salad for dinner or think it’s too light. They’re essentially a steak salad you can eat with your hands: all the familiar components are there—lettuce, plenty of veggies, grilled flank steak, bold dressing, and a crunchy, salty topping—without the bread.
Here’s what makes them special and how to assemble them at home.
Chimichurri-Marinated Flank Steak
Chimichurri is a bright, herb-forward sauce that comes together quickly and works beautifully as a marinade. For best results, marinate the flank steak for up to 24 hours so the flavors really penetrate the meat, but if you’re short on time even an hour will improve tenderness and taste.
The Veggies
The vegetable mix—red and green cabbage, shredded carrot, thinly sliced radishes, and red bell pepper—is crisp and slightly peppery. It happens to be the same base used for pineapple coleslaw, which makes it easy to prep extra and use across several meals in the week.
Saving a little extra chopped veg when you cook can shave time off later meals and keeps weeknight cooking simple and satisfying.
Chili-Yogurt Sauce and Tortilla Chips
The chili-yogurt sauce is simple—just a few ingredients whisked together in minutes—but it brings the right balance of heat, creaminess, and acidity to pair with the vinegary chimichurri and crisp vegetables. Crushed tortilla chips on top add a salty crunch that elevates each bite from good to irresistible.
📖 Recipe
Steak Salad Wraps
Ingredients
For the Marinated Steak:
- 1 ½ cups fresh parsley
- 1 ½ cups fresh cilantro
- 6 cloves garlic, peeled
- 2–3 teaspoons crushed red pepper (start with 2 tsp and adjust)
- 2 teaspoons ground cumin
- 1 ½ teaspoons salt
- ½ cup red wine vinegar
- ⅓ cup olive oil
- ¼ cup soy sauce
- 12 oz flank steak (or skirt steak)
For the Chili-Yogurt Sauce:
- 1 ½ cups plain unsweetened Greek yogurt
- 3 ½ tablespoons chili garlic sauce
- 2 ½ tablespoons fresh lime juice
- 1 ½ teaspoons salt (adjust to taste)
For the Wraps:
- ¼ lb red cabbage, cut into ¼-inch strips
- ¼ lb green cabbage, cut into ¼-inch strips
- 1 large carrot, peeled and shredded
- 5 radishes, very thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- 8 large romaine lettuce leaves
- 16–20 tortilla chips, crushed
Instructions
Prepare the Steak:
- Add the chimichurri ingredients (parsley, cilantro, garlic, crushed red pepper, cumin, salt, red wine vinegar, olive oil, and soy sauce) to a food processor and blend until smooth.
- Place the steak in a shallow dish, pour the chimichurri over it, turn to coat, cover, and refrigerate up to 24 hours (at least 1 hour if needed).
- Preheat a grill or the oven broiler. Grill steak about 5 minutes per side for medium-rare, or broil on a rack about 6 inches from the heat for roughly 8 minutes (do not turn when broiling). Cook to your preferred doneness.
- Remove steak, let rest 10 minutes, then slice thinly across the grain.
Make the Chili-Yogurt Sauce:
- Whisk together Greek yogurt, chili garlic sauce, lime juice, and salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to use (up to 3 days).
Assemble the Wraps:
- Combine all vegetables in a large bowl and toss to mix.
- Lay sliced steak in a lettuce leaf, top with a generous portion of the vegetable mix, spoon on chili-yogurt sauce, and sprinkle with crushed tortilla chips. Serve immediately.
Nutrition Information:
Amount per serving will vary based on portions and specific ingredients used.
Did you make this recipe?
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