Spicy Steak Salad Wraps

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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These vibrant spicy steak salad wraps offer a fresh and fiery twist on a classic beef dish. By using crisp iceberg lettuce leaves instead of flour tortillas, this recipe provides a light, gluten-free alternative that is perfectly suited for a diabetes-friendly diet. The skirt steak is marinated in a smoky chipotle adobo and lime dressing, ensuring every bite is packed with punchy Mexican flavours. The contrast between the warm, tender beef and the chilled, crunchy salad makes this an incredibly satisfying meal for any day of the week.

Ideal for a communal lunch or a quick evening meal, this dish is as much about texture as it is about taste. The creamy yoghurt dressing helps to balance the heat, while the crushed corn nuts add a delightful salty crunch. Simply place the platter in the centre of the table and let everyone build their own wraps. Serve with plenty of fresh coriander and extra lime wedges for a bright, zesty finish that keeps the palate refreshed.

Ingredients for Spicy Steak Salad Wraps

2 dentes de alho, finamente ralados
1 1/4 teaspoons sugar
45ml adobo (from a can of chipotles in adobo), divided
45ml fresh lime juice, divided
45ml de azeite de oliva extra-virgem, dividido
450g skirt steak, cut crosswise into 3 equal pieces
3/4 colher de chá de sal kosher, mais a gosto
Pimenta preta moída na hora
180ml plain Greek yoghurt
2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled
6 radishes, trimmed, thinly sliced, covered, chilled
Coriander leaves with tender stems and lime wedges (for serving)
80g lightly crushed corn nuts

How to make Spicy Steak Salad Wraps

Whisk garlic, sugar, 2 tablespoons adobo, 2 tablespoons lime juice, and 2 tablespoons 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 yoghurt, remaining 1 tablespoon adobo, remaining 1 tablespoon lime juice, and 3/4 teaspoons 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 tablespoon 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 54°C 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, coriander, 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 yoghurt for spooning into wraps.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.