Southwestern Steak Wrap with Avocado Crema

Southwestern Steak Wrap with Avocado Crema ingredients

• 8 oz sirloin or flank steak
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 avocado
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 2 tbsp cilantro
• 1/4 tsp salt
• 2 large flour tortillas
• 1/2 cup cooked black beans
• 1/2 cup corn kernels
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar or Monterey Jack cheese

How to make Southwestern Steak Wrap with Avocado Crema

1. **Prepare the Avocado Crema:** In a small bowl, mash the ripe avocado with a fork until mostly smooth. Stir in 1/4 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 2 tablespoons chopped fresh cilantro, and 1/4 teaspoon salt. Mix well until combined and creamy. Set aside.
2. **Season the Steak:** Pat the 8 oz sirloin or flank steak dry with paper towels. In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this spice mixture thoroughly over both sides of the steak.
3. **Cook the Steak:** Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan and sear for 3-4 minutes per side for medium-rare to medium doneness (130-135°F internal temperature). Adjust cooking time as needed for your preferred doneness.
4. **Rest and Slice Steak:** Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the steak tender. Once rested, slice the steak thinly against the grain into bite-sized strips.
5. **Warm Tortillas and Prepare Fillings:** While the steak rests, warm the 2 large flour tortillas according to package directions, either in a dry skillet for 15-20 seconds per side, in the microwave for 15 seconds, or wrapped in foil in the oven. Rinse and drain 1/2 cup cooked black beans and thaw 1/2 cup frozen corn kernels if using.
6. **Assemble the Wraps:** Lay a warmed tortilla flat. Spread a generous amount of avocado crema down the center of each tortilla.
7. Layer with approximately half of the shredded lettuce, then half of the sliced steak, 1/4 cup black beans, 1/4 cup corn kernels, and 1/4 cup shredded cheese on top of the crema.
8. To wrap, fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom, creating a secure wrap. Repeat with the second tortilla.
9. Serve the Southwestern Steak Wraps immediately, sliced in half if desired, with any remaining avocado crema on the side for dipping.

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