fresh rosemarya few sprigs, lightly bruised~3-4 sprigsest.
garlic clovessmashed~2-3 clovesest.
onionsliced very thin~1est.
bell peppersassorted colors, sliced very thin~2est.
poblano peppersliced very thin~1est.
egg yolks2
Dijon mustard1½ tbsp
garlic clovesfor aioli2½
oilfor emulsion~½ cupest.
harissa sauceMoroccan hot sauce, to taste~1 tbspest.
sherry vinegara touch, to balance aioli~1 tbspest.
saltto taste
black pepperto taste
large tortilla2
sharp cheddar cheeseshredded~1 cupest.
Steps
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1
Prepare the marinade by combining garlic olive oil, white balsamic vinegar, and soy sauce. Add smashed garlic cloves and lightly bruised rosemary sprigs.
2
Cut the flank steak in half, then slice it very thinly against the grain. Place the meat in the marinade, cover, and refrigerate for 3–4 hours or longer, flipping occasionally.
3
Prepare the vegetables by slicing the onion, bell peppers, and poblano pepper very thinly.
4
Sauté the vegetables in a pan with a pinch of salt and black pepper. Cook for about 5–6 minutes until tender but still have some texture.
5
Make the harissa aioli using an immersion blender: combine 2 egg yolks, 1.5 tbsp Dijon mustard, and garlic. Slowly drizzle in oil to create an emulsion, then add a touch of harissa sauce and sherry vinegar for acidity and balance.
6
Preheat the oven to 365°F. Season the steak with black pepper in a pan.
7
Sear the steak in a hot pan on both sides until beautifully browned, about 1–2 minutes per side. Transfer to a 450°F oven and cook for 4–5 minutes.
8
Remove the steak from the oven and let it rest for 5–6 minutes to retain the juices.
9
Assemble the wrap: spread harissa aioli on a tortilla, leaving the edges less coated. Layer on the sautéed vegetables, cheese, and thinly sliced rested steak cut against the grain.
10
Fold one end in, then roll tightly from one side to the other, keeping the filling enclosed. Slice in half if desired and serve.
PrimedTableBETA
