Thai Steak Wrap
Elevate your lunch game with these irresistible Thai Steak Wraps, a fusion of bold flavors and vibrant textures! Made with perfectly marinated flank steak infused with soy sauce, lime juice, garlic, and a hint of sweetness from brown sugar, this recipe delivers juicy, tender meat with every bite. Wrapped in a soft flour tortilla, the steak is paired with crisp shredded carrots, fresh cucumbers, sweet red bell peppers, and fragrant cilantro, all tied together with the creamy richness of prepared peanut sauce and a crunchy garnish of chopped peanuts. Perfect for a quick weeknight dinner or an impressive meal on the go, these Thai-inspired wraps are easy to make and packed with protein and fresh veggies. Ready in just over 30 minutes, they’re a deliciously simple way to bring bold flavors to your table!
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Recipe Information
Ingredients
- 0.75 pounds Flank steak
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 2 cloves Garlic, minced
- 0.5 teaspoons Ground ginger
- 2 tablespoons Olive oil
- 4 pieces Flour tortillas (10-inch)
- 1 cup Shredded carrots
- 1 piece Red bell pepper, thinly sliced
- 1 piece Cucumber, julienned
- 0.5 cups Fresh cilantro leaves
- 0.25 cups Chopped peanuts (optional)
- 0.5 cups Prepared peanut sauce
Instructions
Place the flank steak in a resealable plastic bag or shallow dish.
In a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, minced garlic, ground ginger, and 1 tablespoon olive oil to create the marinade.
Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour or up to overnight for best flavor.
Heat a grill pan or outdoor grill over medium-high heat and brush with the remaining tablespoon of olive oil.
Remove the steak from the marinade, letting any excess drip off, and cook for about 5-6 minutes per side, or until it reaches your desired doneness (medium-rare is recommended).
Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble the wraps, layer each tortilla with sliced steak, shredded carrots, bell pepper slices, julienned cucumber, and fresh cilantro leaves.
Drizzle peanut sauce over the top and sprinkle with chopped peanuts, if desired.
Fold in the sides of the tortilla, then roll tightly to enclose the filling. Serve immediately and enjoy!
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 6973 mg | 303% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 37.5 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 494 mg | 38% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
