Spicy Steak Salad Wraps
- 2 garlic cloves, finely grated
- 1 1/4 tsp. sugar
- 3 Tbsp. adobo (from a can of chipotles in adobo), divided
- 3 Tbsp. fresh lime juice, divided
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. skirt steak, cut crosswise into 3 equal pieces
- 3/4 tsp. kosher salt, plus more
- Freshly ground black pepper
- 3/4 cup plain Greek yogurt
- 2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled
- 6 radishes, trimmed, thinly sliced, covered, chilled
- Cilantro leaves with tender stems and lime wedges (for serving)
- 1/2 cup lightly crushed corn nuts
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130u0b0F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
garlic, sugar, chipotles, lime juice, extravirgin olive oil, skirt steak, kosher salt, freshly ground black pepper, yogurt, radishes, cilantro, corn nuts
Taken from www.epicurious.com/recipes/food/views/spicy-steak-salad-wraps (may not work)