Pan Seared Steak Wraps with Chimichurri Sauce
The flavorful herb marinade for the steak in these tasty wraps doubles as a creamy chimichurri sauce with the addition of a secret ingredient: Campbell’s® Condensed 25% Less Sodium Cream of Mushroom Soup. The tender, zingy flank steak is the perfect filling for warm, soft tortillas piled high with fresh avocado, crisp lettuce, and juicy tomato. Best of all, since you can reuse both the meat and the chimichurri sauce in so many ways, it’s a great go-to recipe for meal prep.
Ingredient
- 1 cup packed cilantro (about 1 bunch)
- 1 cup packed fresh parsley (about 1/2-1 bunch)
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pinch chili flakes or crushed red pepper (or more to taste)
- 2 tablespoons olive oil
- 1 to 1 1/2 pounds beef flank steak
- 1 can (10.5 ounces) Condensed 25% Less Sodium Cream of Mushroom Soup
- 1/2 cup sour cream or plain whole milk yogurt
- 6 (10-inch) flour tortilla
- 2 cups shredded lettuce
- 1 large tomato, sliced, chopped and deseeded
- 1 avocado, sliced
Direction
- In a blender or food processor, add the cilantro, parsley, lime juice, garlic, 1 teaspoon of kosher salt, black pepper, and chili flakes. Pulse until smooth.
- To marinate the steaks, mix half of the chimichurri and the oil in a gallon-size resealable plastic bag. Add the steak and turn to coat. Seal the bag, removing as much air in the bag as possible.
- Massage the steak with the marinade for 2-3 minutes, helping coat and tenderize the entire steak. When you’re done, place the bag on a plate or baking tray and set aside so that the steak can marinate and come to room temperature, about 20 minutes.
- To make the chimichurri sauce, whisk the remaining half of chimichurri, the soup and sour cream in a bowl until smooth. Season to taste, cover, and place into the refrigerator until ready for use.
- Preheat the oven to 375° F. Remove the steak from the marinade, place onto a plate, and dispose of the bag and marinade. Heat a grill pan, cast iron skillet, or heavy steel pan over medium high heat. Sear the steak on all sides until golden brown and turn off the stove. Put the pan and steak into the oven and let cook for 8-12 minutes, depending on the thickness and preferred doneness, or until the internal temperature reaches 135° F for medium rare.
- Carefully remove the pan from the oven. Set the steak on a cutting board to rest for 5 minutes, before thinly slicing.
- Assemble the wrap by heating up the tortillas on a plate covered with a damp paper towel for 15 seconds in the microwave. Remove the sauce from the refrigerator and smear about 3 tablespoons on each tortilla. Divide the lettuce, tomatoes, avocado, and steak evenly across each tortilla, placing the ingredients in the center. Tuck the left and right parts of the tortilla inward. Then take the bottom of the tortilla, and bring it upward over the fillings while still holding the left and right pieces in place. Tuck the bottom of the tortilla into the toppings then continue to roll until the wrap is complete. Slice in half and wrap in parchment paper for a portable and convenient wrap.
