Skirt Steak Wrap With Radishes, Romaine And Cotija
makes 4 wraps
The balance between the richness of the beef and cheese and the crispy romaine and radishes make these wraps refreshing and fulfilling at the same time. If you can't find cotija cheese, substitute another salty, crumbly cheese like quesco fresco or feta.
1 1/2 pounds skirt steak
1 teaspoon chili powder
1/2 pound radishes, rinsed and thinly sliced
1/2 pound romaine hearts, chopped
4 ounces cotija cheese (or feta or queso fresco)
4 large flour tortillas
2 limes
prep: 10 minutes
total: 30 minutes
grill or heavy skillet
tongs
1. Preheat a grill or heavy skillet to high. Season the skirt steak on both sides with the chili powder, and generously with salt and pepper.
2. When the grill or skillet is hot, cook the steak about 4 minutes per side for medium rare. Remove it to a plate to rest for 10 minutes.
3. Meanwhile, prep the radishes, romaine and cheese.
6. Thinly slice the steak and pile it on each of tortillas. Top with the radishes, romaine, cheese and a squeeze of lime. Roll into a wrap and slice it in half.
