let’s make something Naughty
Roasted Garlic Steak Caesar Wrap
make me
Ingredients
Serving Size: 4 burritos
Roasted Garlic Caesar Dressing
1 head roasted garlic (about 8 to 10 cloves)
3/4 cup mayonnaise
2 tbsp freshly grated Parmesan cheese
1 tbsp chopped capers
1 tsp Dijon mustard
2 tsp garlic-infused olive oil (optional)
1 tbsp +1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1/4 tsp kosher salt, plus more to taste
Freshly cracked black pepper, to taste
1 to 2 tbsp water, as needed
Toasted Garlic Panko
1 cup panko breadcrumbs
2 tbsp butter
1 garlic clove, grated
Pinch kosher salt
Steak
1½ lbs skirt steak
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
Salad & Assembly
2 romaine hearts, finely shredded
½ cup shaved Parmesan, plus more for serving
4 large burrito-size flour tortillas
Instructions
In a bowl, mash the roasted garlic into a paste and then add your capers. Mash both together and then add in your mayonnaise, parmesan, Dijon mustard, garlic-infused olive oil, lemon juice, Worcestershire sauce, kosher salt, and black pepper. Whisk until smooth. Add 1 to 2 tablespoons of water as needed until the dressing reaches a pourable consistency. Taste and adjust seasoning, then refrigerate until ready to use. *you can reserve a little bit of the dressing for dipping the wrap into*
Make the toasted panko by melting the butter in a skillet over medium heat. Add the grated garlic and cook for 30 seconds, until fragrant. Stir in the panko breadcrumbs and cook, stirring frequently, until golden brown and crisp, about 3 to 5 minutes. Season with a pinch of salt and set aside to cool.
Pat the skirt steak dry and season both sides with the kosher salt and black pepper. Heat the olive oil in a cast iron skillet over high heat. Cook the steak for 3 to 4 minutes per side for medium-rare, or until your desired doneness is reached. Transfer to a cutting board and let rest for 10 minutes before slicing thinly against the grain.
In a large bowl, toss the shredded romaine with enough roasted garlic Caesar dressing to lightly coat. Add the shaved Parmesan and freshly cracked black pepper and toss to combine.
Warm the tortillas until soft and pliable. Divide the steak among the tortillas, placing it down the center of each one. Top with the caesar salad, then sprinkle with the remaining toasted garlic panko and extra shaved Parmesan.
Fold in the sides of each tortilla and roll tightly into wraps. Place seam-side down in a dry skillet over medium heat and toast for 1 to 2 minutes per side, until golden and crisp.
Slice in half and serve immediately with charred lemon wedges and extra Caesar dressing on the side.
I'm really into combining delicious dishes into one extraordinary dish lately. This is no exception. Tender skirt steak, crisp romaine, shaved Parmesan, and crunchy garlic panko are tossed in a creamy roasted garlic Caesar dressing, then wrapped up in a warm tortilla and toasted until golden and crisp. It's everything you love about a classic Caesar salad, but heartier, more satisfying, and perfect for lunch, dinner, or meal prep.
wrap, sandwiches, mains, summer, steak, salad
