Seared Beef Flank Steak Wraps with Roasted Peppers
Cast iron-seared flank steak wrapped in sun-dried tomato tortillas with roasted onions and bell peppers, blue cheese, fresh basil, and balsamic vinaigrette. Vegetables roast while steak sears, then finish together in the oven for a quick, restaurant-quality lunch or dinner.
Ingredients
- beef flank steak, patted drybeef sirloin1:1protein
similar lean cut, slightly less tender
- coarse sea salt
- black pepper
- 1 medium yellow onion, cut into thin slivers
- 1 medium yellow bell pepper, cut into thin slivers
- cherry tomatoes, halved
- 2 Tbsp Italian seasoning, divided
- 2 Tbsp extra virgin olive oil
- green leaf lettuce, washed and driedarugula1:1vegetable
peppery bite replaces mild base
- 4 oz blue cheese
- 4 sun-dried tomato basil wrap tortillaswhole wheat tortillas1:1grain
neutral base, less specialty flavor
- fresh basil, chopped
- balsamic vinaigrette dressing(optional)red wine vinegar1:1condiment
sharper acidity, DIY option
Instructions
- 1
Preheat oven to 425°F.
- 2
Pat flank steak dry on both sides, season with salt and black pepper, pressing gently into meat, then flip and repeat.
- 3
Cut onion and bell pepper into thin slivers, halve cherry tomatoes, and chop fresh basil.
- 4
Toss onion and bell pepper slices with 1 Tbsp olive oil and 1 Tbsp Italian seasoning, spread on sheet pan, and roast for approximately 10 minutes or until tender, stirring halfway through.
- 5
Heat cast iron pan on medium-high heat, add 1-2 Tbsp olive oil, and sear flank steak for 1.5 minutes on each side.
- 6
Transfer cast iron pan with steak to oven and cook until internal temperature reaches 135°F for medium rare or 145°F for medium.
- 7
Remove steak from oven and let stand for at least 3 minutes.
- 8
While steak rests, heat panini press.
- 9
Lay tortillas on clean, dry surface and layer 1/4 of lettuce, roasted onion, bell pepper, and cherry tomato halves on each.
- 10
Slice steak across the grain into thin slices.
- 11
Place 1/4 of beef on each wrap, top with 1 tsp Italian seasoning, 1/4 of chopped basil, 1 oz blue cheese, and drizzle with balsamic vinaigrette if desired.
- 12
Gently roll wrap closed, place seam-side down on panini press, and press until done.
- 13
Remove from panini press and cut diagonally.
- 14
Repeat with remaining wraps.
Tips
Cut steak against the grain for maximum tenderness in each bite.
Rest the steak after cooking to allow carryover cooking and juice redistribution.
Have panini press heated and assembly station ready before steak finishes resting to keep wraps warm.
Press wraps firmly on panini press to seal and create grill marks.
Good to Know
Cooked wraps may be refrigerated up to 2 days in an airtight container. Reheat in microwave or panini press before serving.
Vegetables can be roasted up to 1 day ahead and stored in an airtight container. Steak can be seared and cooked up to 4 hours ahead, then sliced and stored separately. Assemble and press wraps fresh to order.
Serve immediately while wraps are warm from the panini press. Cut diagonally and plate with additional balsamic vinaigrette on the side if desired.
Common Mistakes
Do not skip the 3-minute rest period to avoid a tough, dry steak that has not redistributed its juices.
Do not slice the steak with the grain to avoid chewy, stringy texture in each bite.
Do not oversaturate wraps with dressing or toppings to avoid tearing during rolling and pressing.
Do not neglect to stir roasting vegetables halfway through to avoid uneven browning and tender-crisp doneness.
Substitutions
Dairy-Free Swaps
General Alternatives
similar lean cut, slightly less tender
neutral base, less specialty flavor