Pepper-Crusted Steak Wraps
- Cuisine: American
- Course: Appetizer, Main Course
Summary:
This is the way to handle a summer lunch party or picnic -- or especially a pool party. The steak can be cooked as early as the day before. The wraps can be assembled hours in advance. Enclosing the bottoms in wax paper after the wraps are rolled up keeps the food from falling out and makes the wrap easy to grab and go.
Here, we've used pepper-crusted steak, but chicken, turkey or even pork could fill the wraps just as easily. If you're short on time, stop at the deli and pick up roast beef or the sliced meat of your choice. The only essential ingredient is the wrap -- large, tortilla-like pieces of flat bread. They can be found in the deli or bread sections of most markets.
Makes 32 sandwich halves (enough for 12 to 16 people)
Ingredients:
- 4 teaspoons coarsely ground black pepper, or more to taste
- Salt
- 1 (3 pounds) thick, top round (or sirloin steak)
- 3/4 cup mayonnaise
- 1 tablespoon Dijon-style mustard, or more to taste
- 3 to 4 medium avocados
- 1/2 cup loosely packed basil leaves
- 2 heads green or red leaf lettuce, larger leaves torn into 2 or 3 pieces
- 3/4 pound pre-sliced sharp cheddar cheese, cut in half
- 16 8-inch sandwich wraps
Directions:
If broiling, position an oven rack 4 inches from the heating element and preheat the broiler. If grilling, preheat a gas grill to medium-high. For a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Mix the pepper with salt to taste. Press the spice mixture into both sides of the steak, pressing it gently so it adheres. Grill or broil the steak to desired doneness. It will take 10 to 12 minutes per side for a 2-inch-thick steak to reach medium-rare (130 to 135 degrees on an instant-read thermometer). Transfer to a work surface to cool. When the meat is slightly warm to the touch or at room temperature, thinly slice against the grain. (If not assembling the wraps immediately, cover and refrigerate the unsliced meat.)
Meanwhile, in a small bowl, combine the mayonnaise and mustard. Slice the avocados and cut the basil into thin strips.
Have ready thirty-two 4-inch-long pieces of wax paper. Working with 4 wraps at a time, spread a thin layer of the mayonnaise mixture on each wrap. Place lettuce leaves down the center third of the wrap. On top of the lettuce, place 2 or 3 slices of steak, then 2 pieces of cheese end-to-end, a few slices of avocado flesh and a sprinkling of the basil strips. Fold 1 side of the wrap up and tuck it tightly to enclose the filling, then roll up. Slice in half diagonally. Place each half of the wrap on a piece of wax paper and roll, folding up the paper to enclose the bottom of the wrap. Repeat with the remaining wraps. Arrange on 1 or 2 large platters, cover with plastic wrap and refrigerate.
About 30 minutes before serving, remove from the refrigerator. To keep the wraps moist, don't remove the plastic wrap until just before serving.
Recipe Source:
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
