Chimichurri Steak Naan Wraps
Juicy, seared flank steak sliced thin and layered over warm, pillowy naan, topped with vibrant homemade herb chimichurri, peppery arugula, pickled red onions, and salty cotija cheese.
Ingredients
- •1.5 lb flank steak or skirt steak
- •1.5 teaspoon kosher salt, divided
- •1 teaspoon freshly cracked black pepper, divided
- •1 cup fresh flat-leaf parsley, finely chopped
- •0.5 cup fresh cilantro, finely chopped
- •4 garlic cloves, finely minced
- •1 tablespoon fresh oregano, finely chopped
- •3 tablespoon red wine vinegar
- •0.5 teaspoon crushed red pepper flakes
- •0.5 cup extra-virgin olive oil
- •1 tablespoon high-heat cooking oil (such as avocado or canola)
- •4 pieces naan flatbreads
- •2 cup baby arugula
- •1 cup cherry tomatoes, halved
- •0.5 cup pickled red onions
- •0.5 cup crumbled cotija or feta cheese
Instructions
- 1.
Prepare the chimichurri sauce by whisking together the finely chopped parsley, cilantro, minced garlic, oregano, red wine vinegar, red pepper flakes, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper, and extra-virgin olive oil in a medium bowl. Taste and adjust seasoning if needed, then set aside for 15 minutes to allow flavors to meld.
- 2.
Pat the flank steak thoroughly dry with paper towels. Season both sides evenly with the remaining 1 teaspoon kosher salt and 0.75 teaspoon black pepper. Brush with 2 tablespoons of the prepared chimichurri sauce and let rest at room temperature for 10-15 minutes.
- 3.
Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot. Add the high-heat cooking oil and swirl to coat the pan.
- 4.
Sear the steak undisturbed for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F to 135°F). Transfer the steak to a cutting board, loosely tent with foil, and let it rest for 8 to 10 minutes.
- 5.
While the steak rests, warm the naan flatbreads in a dry skillet over medium heat for about 1 minute per side or directly over a gas flame until soft, pliable, and lightly charred.
- 6.
Slice the rested steak thinly against the natural grain at a 45-degree angle.
- 7.
To assemble, lay each warm naan on a plate. Layer with a handful of baby arugula and halved cherry tomatoes. Arrange sliced steak across the center, generously spoon chimichurri sauce over the meat, and garnish with pickled red onions and crumbled cotija cheese. Serve warm with extra chimichurri on the side.
Tips
- 💡Always slice the steak against the grain to ensure tender, melt-in-your-mouth bites in the wrap.
- 💡Make the chimichurri a few hours ahead or even the day before; the herb and garlic flavors deepen significantly over time.
- 💡If grilling outdoors, grill the naan directly over medium coals for 30 seconds per side to impart a delicious smoky flavor.
Recipe from TheCookbook.ai
Created by Basil Roux