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Chili-Rubbed Flank Steak Wraps

Prep time 10 mins
Cook time 15 mins
Yield 4 Servings


  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder, or to taste
  • Salt
  • 1 pound flank steak
  • 4 (10-inch) soft flour tortillas
  • 1 cup jarred salsa
  • 1 cup shredded Cheddar (4 oz.)
  • 1 cup iceberg lettuce, thinly shredded (8 oz.)

Nutrition Information

  • calories 526
  • fat 24 g
  • satfat 11 g
  • protein 37 g
  • carbohydrate 45 g
  • fiber 4 g
  • cholesterol 84 mg
  • sodium 276 mg

How to Make It

  1. Preheat broiler and place rack about 6 inches from heat source. Line a broiling pan with foil. Combine tomato paste, chili powder and a pinch of salt in a small bowl. Rub tomato mixture onto steak, using fingers to press as much as possible onto meat. Place steak on pan and broil for about 6 minutes per side for medium-rare. Remove steak to a cutting board and let stand for 10 minutes. Working against grain, cut steak into very thin slices.

  2. Heat tortillas according to package directions. Lay tortillas flat on a work surface and spread 1/4 cup salsa evenly over bottom of each. Arrange an equal amount of steak on each tortilla, placing it on salsa. Sprinkle 1/4 cup cheese and 1/4 cup shredded lettuce over each serving of steak.

  3. Carefully roll each tortilla into a thick cylinder, tucking in sides as you go. Cut in half crosswise and secure with toothpicks. Serve with extra salsa, chips and avocado slices, if desired.