SPICY STEAK SALAD WRAPS

Spicy Steak Salad Wraps image

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 13

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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

Steps:

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 130°F 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.