Steak & Guacamole Wrap Recipe

This Steak & guacamole wrap is a juicy and flavorful recipe, which is made with quality rib-eye steak and creamy avocados. It’s the perfect weeknight dinner, ready in about 30 minutes.

Steak & Guacamole Wrap Ingredients

• GUACAMOLE
• 2 ripe avocados
• 2 ripe tomatoes
• 1 clove of garlic
• 2 spring onions
• 4 pinches of ground cumin
• ½ a bunch of fresh coriander (15g)
• 1 lime
• Extra virgin olive oil
• STEAK & WRAPS
• optional: 1 large handful of shiitake mushrooms
• 560g piece of rib-eye steak, fat removed
• 1 teaspoon dried oregano
• 1 tablespoon sweet smoked paprika
• 4 flour tortillas
• 4 tablespoons fat-free natural yoghurt
• optional: 1–2 fresh red chillies
• Sea salt and freshly ground black pepper

How To Make Steak & Guacamole Wraps

1. Make the guacamole: Peel and destone the avocados. In a food processor, pulse the avocados, tomatoes, garlic, spring onions, cumin, and most of the coriander leaves until you have a chunky consistency. Scrape into a bowl, squeeze in the lime juice, season with salt and pepper, and drizzle with a little extra virgin olive oil.
2. Prepare and cook the steak: Season the steak well with salt, pepper, oregano, and paprika. Rub with a little olive oil. Cook on a very hot griddle pan for 5 minutes, turning every minute, until cooked to your liking. Remove to a plate to rest.
3. Cook the mushrooms (optional): If using, thickly slice the mushrooms and grill them on the hot griddle pan until golden and nutty.
4. Assemble the wraps: Lay the tortillas out flat and spread each with a layer of guacamole.
5. Serve: Slice the rested steak thinly against the grain. Divide the steak slices and mushrooms (if using) between the tortillas. Drizzle with any resting juices. Top with a dollop of yoghurt, the remaining coriander leaves, and some finely sliced red chillies, if using. Wrap up and serve with extra lime wedges.

Recipe Tips

• How to get the most tender steak? Slicing the steak against the grain is crucial. This shortens the muscle fibers and makes the meat much more tender to eat. Also, don’t skip the resting step!
• Can I make the guacamole ahead of time? Yes. To keep it from browning, press a piece of plastic wrap directly onto the surface of the guacamole before refrigerating. Add the lime juice just before serving for the freshest flavor.
• What’s the best steak for wraps? The recipe calls for rib-eye, which is delicious. Flank or skirt steak are also excellent, flavorful choices for slicing and using in wraps.
• How to prevent a soggy wrap? Don’t overfill the tortillas. Also, warming the tortillas for a few seconds in a dry pan before assembling can make them more pliable and less likely to tear.

What To Serve With Steak & Guacamole Wraps

These hearty wraps are a meal in themselves, but they also pair nicely with simple sides.

• Black beans and cilantro-lime rice
• A simple corn and black bean salsa
• A side of tortilla chips
• A light and refreshing Mexican-style lager

How To Store Steak & Guacamole Wraps

• Refrigerate: These wraps are best enjoyed immediately. If you have leftovers, it’s best to store the cooked steak and the guacamole in separate airtight containers in the refrigerator for up to 2 days. Assemble the wraps fresh.

Steak & Guacamole Wrap Nutrition Facts

• Serving Size: 1 wrap
• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Steak, Guinness & Cheese Pie Recipe
• Steak & Salsa Verde Recipe
• Smoked Beets with Grilled Steak and a Cottage Cheese Dressing Recipe