Ingredients:

  • For the Steak & Marinade:
  • 1 lb skirt steak or flank steak (450 g) — trim excess fat
  • 3 tbsp olive oil (45 ml)
  • 3 tbsp fresh lime juice (from ~2 limes) (45 ml)
  • 2 tbsp soy sauce or tamari (30 ml)
  • 2 cloves garlic, minced (about 8–10 g)
  • 1/4 cup fresh cilantro, finely chopped (15 g)
  • 1 tsp ground cumin (2 g)
  • 1/2 tsp smoked paprika (1 g)
  • 1/2 tsp kosher salt (or 3/4 tsp table salt) (3 g)
  • 1/4 tsp freshly ground black pepper (0.5 g)
  • Optional: 1 tsp honey or agave (5 ml)
  • For the Wraps & Toppings:
  • 8–12 large butter lettuce leaves or romaine halves (approx. 1 head butter lettuce or 2 romaine) — rinsed and dried
  • 1 medium avocado, sliced or diced (about 150 g)
  • 1 cup pico de gallo or fresh salsa (240 g)
  • 1/2 cup crumbled cotija or feta (optional) (60 g)
  • 1/4 cup thinly sliced red onion (30 g)
  • 1/4 cup chopped cilantro (garnish) (15 g)
  • Lime wedges for serving (1–2 limes)
  • Optional Add-Ins (use as desired):
  • 1/2 cup pickled jalapeños or quick-pickled red onions (120 g)
  • 1/4 cup sour cream or Greek yogurt (60 g)
  • 1 tbsp olive oil for finishing (15 ml)
  • Hot sauce to taste

Instructions:

  1. Combine olive oil, lime juice, soy sauce, minced garlic, chopped cilantro, ground cumin, smoked paprika, salt, pepper, and honey (if using) in a bowl to make the marinade.
  2. Pat steak dry with paper towels, place in a zip-top bag or shallow dish, pour marinade over the steak, press out excess air and seal. Refrigerate to marinate 30–60 minutes (up to 8–12 hours for deeper flavor). Do not marinate longer than 24 hours.
  3. While the steak marinates (or about 10 minutes before cooking), prepare toppings: slice or dice avocado, chop cilantro, prepare pico de gallo, crumble cheese, and dry lettuce leaves. Keep lettuce chilled and covered.
  4. Heat a cast-iron skillet over high heat until very hot (a few minutes) or preheat grill to high. Lightly oil the pan or grill grates.
  5. Remove steak from marinade, shake off excess and pat dry again for better browning. Sear steak 3–5 minutes per side for medium-rare (internal temperature about 125–130°F / 52–54°C), adjusting time for thickness and desired doneness.
  6. Transfer steak to a cutting board and rest 5–8 minutes to redistribute juices. Slice thinly against the grain into bite-sized strips for maximum tenderness.
  7. Assemble wraps by placing sliced steak in a lettuce leaf and topping with avocado, pico de gallo, red onion, a sprinkle of cotija, chopped cilantro, and a squeeze of lime. Add sour cream, hot sauce, or pickled jalapeños if desired.
  8. Serve immediately so lettuce stays crisp.