Spicy Steak Roasted Red Pepper Wrap

Monica H


I recently saw a chef on TV use Senegalese sauces and marinades, and that inspired me for the spicy sauce I used in the wrap. Sweet, spicy and hot all at the same time, but also refreshing because of the lime and avocado!


★★★★★ 2 votes

15 Min
10 Min


  • 1 lb
    beef skirt steak
  • 2 Tbsp
    olive oil
  • 2 tsp
    kosher salt
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 1
    small red onion, diced
  • 1
    roasted red pepper, diced (you can make your own fresh roasted peppers! i used jarred ones to save on time)
  • 1
    avocado, diced
  • 1 c
    red leaf lettuce, shredded
  • 1 c
    green lettuce, shredded
  • ·
    2-3 flour tortillas
  • ·
    for spicy sauce:
  • 4 Tbsp
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    hot sauce (i used franks red hot)
  • 1 Tbsp
    lime juice
  • 1 tsp
  • 2 Tbsp
    cilantro, finely chopped
  • 1
    green onion stalk, finely chopped

How to Make Spicy Steak Roasted Red Pepper Wrap


  1. Slice skirt steak into slivers. Place in bowl along with garlic, salt, pepper, cardamom and olive oil. Set aside to marinate at room temp while making the sauce.
  2. SPICY SAUCE: Whisk together mayo and hot sauce (I used Frank's Red Hot). Then whisk in olive oil and lime juice. Then whisk in honey, cilantro, green onion, salt and pepper.
  3. Set sauce in fridge and turn attention back to meat. If you have time, give steak more time to marinate, for a fuller flavor.
  4. Into a hot frying pan, saute the steak for 2 minutes. Add diced roasted red pepper and sautee for another 4-5 minutes, stirring often.
  5. Warm tortillas in microwave for 10 seconds.
  6. Into warm tortilla, layer steak with peppers, red onion, spicy sauce, avocado and lettuce. Optional: I sprinkled the whole thing with some extra lime juice. Wrap, eat and enjoy!

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