A while back I mentioned that Greensbury Market sent me some delicious chicken breasts and strip steaks. In that earlier post, I gave a recipe for Naked Buffalo Strips (don’t worry, it’s family friendly) and talked about Greensbury Market’s mission of getting to know the people who produce the meat they sell and ensuring they are doing things the right way. It’s a mission I heavily endorse.
With that said, I think it only fair that I tell everyone what I did with strip steak they sent me. With those beauties I made
Sriracha Steak Wraps with Mock Ceasar Salad
That’s them to the right over there. I don’t remember where I got the inspiration for this particular recipe, but I can tell you that it all came together when I decided I was going to audition for Gordon Ramsey’s Master Chef. The instructions were very explicit for the audition. I had to bring something premade that I could assemble in 5 minutes or less and serve.
Figuring that I would need to serve something room temperature, my first thought was salad. Then I dismissed that out of hand because, well, it was salad. Lucky for me, I had the combination of steak + sriracha swimming around in my head. That pretty quickly lead to steak wraps. Figuring I needed something more than just steak, I tossed in the mock Caesar salad and the rest was Master Chef history.
Sriracha Steak Wrap Recipe
A couple of notes to go along with this bad boy. First, when you cook the sriracha steak, don’t stand over the skillet. The fumes will get you every time.
Second, feel free to play around with the dressing. I made the mock Caesar dressing out of veganaise becaue that’s what I had on hand. Regular mayo would have worked just fine (but not Miracle Whip, too much sugar.) Sour cream or even creme fraiche would work, just increase the sugar accordingly.
You will need:
- 2 tablespoons olive oil
- 2 8 oz strip steaks (Greensbury Market steaks do nicely)
- Salt and pepper
- 4 teaspoons + a few drops of sriracha hot sauce
- 1 cup veganaise
- 1 healthy pinch of sugar
- Juice of 1 lemon
- 1 tablespoon garlic powder
- 1 romaine heart
- 4 tortillas
Preheat oven to 350.
In a skillet over medium-high heat, warm your olive oil. While the olive oil is heating, sprinkle your steaks with salt and pepper on both sides. When the oil is hot, put the steaks in the skillet.
Smear the top side of each steak with 1 teaspoon of sriracha and cook for 2 minutes. Flip, smear each exposed side with 1 teaspoon of sriracha and cook for 2 minutes again. Flip the steak a second time and cook for about 15-20 seconds, just long enough to the get the sriracha hot.
Put the skillet in the oven and cook 3-5 minutes or until the steak has reached your desired level of doneness.
While the steak is cooking, mix the veganaise, sugar, lemon juice, and garlic powder with a few drops of sriracha. Stir well and then toss the romaine heart in the dressing.
When the steak is ready, remove it from the oven and let it rest for about 5 minutes, then slice into 1/4 inch slices on a bias.
Assemble the wraps with the tortilla, steak and salad. Enjoy!