Thinly sliced steak, peppery arugula, beautiful summer tomatoes and shaved Parmigiano-Reggiano are wrapped in a tortilla for a mouthwatering, handheld meal.
Makes 4 servings
1 pound sirloin flap steak, 1-to-1½-inch thick
1 teaspoon kosher salt
2 cups arugula, packed
4 burrito-size flour tortillas
2 ripe tomatoes, sliced
1/3 cup quartered and thinly sliced red onion
Extra-virgin olive oil
1 lemon half
Heat a skillet over medium-high heat. Season both sides of the steak with salt. Sear steak 5 to 6 minutes a side until both sides are deeply browned and the internal temperature reaches 125°F. Transfer to a cutting board and allow to rest for 10 minutes. Once rested, thinly slice.
To make a wrap, place ½ cup of arugula onto a tortilla, then top with 3 to 4 slices of steak, 2 tomato slices and a few pieces of red onion. Drizzle with olive oil and a squeeze of lemon, then garnish with a heavy pinch of shaved Parmigiano- Reggiano and season with salt and black pepper.
Tuck in the sides and roll into a wrap. Repeat with the remaining tortillas. Wrap tightly with wax or parchment paper until ready to serve.