Steak Salad Wraps

• servings: 4 servings

Ingredients

2 garlic cloves, finely grated

1¼ tsp. sugar

3 Tbsp. adobo (from a can of chipotles in adobo), divided

3 Tbsp. fresh lime juice, divided

3 Tbsp. extra-virgin olive oil, divided

1 lb. skirt steak, cut crosswise into 3 equal pieces

¾ tsp. kosher salt, plus more

Freshly ground black pepper

¾ cup plain Greek yogurt

2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled

6 radishes, trimmed, thinly sliced, covered, chilled

Cilantro leaves with tender stems and lime wedges (for serving)

½ cup lightly crushed corn nuts

Directions

Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.

Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and ¾ tsp. salt in a small bowl; set aside for serving.

Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.

Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.