Chef Cristina Ferrare’s Beef Sriracha Sandwich Rolls

Chef Cristina Ferrare’s Beef Sriracha Sandwich Rolls

Chef Cristina Ferrare’s Sriracha beef tortilla rollups are sure to be a family favorite!


5 col

Serves: 4
Prep time: 30 minutes (plus 6+ hours/overnight for marinating)
Cook time: 10 minutes
Difficulty: Easy

Ingredients
1 1/2 pounds flank steak
4 sandwich dill pickles, sliced long
4 slices Muenster or Monterey Jack cheese, cut in half
2 cups arugula, loosely packed
1 small red onion, thinly sliced
4 whole-wheat tortillas

Marinade
4 teaspoons kosher salt
4 teaspoons garlic powder
1/2 cup Sriracha chili sauce
1/3 cup soy sauce
1/3 cup extra virgin olive oil
3 tablespoons fresh lime juice

Sriracha Mayonnaise
1/2 cup mayonnaise
2 tablespoons Sriracha chili sauce

Directions

For marinade:

1. Sprinkle 2 teaspoons of kosher salt and 2 teaspoons of garlic powder on each side of meat

2. In a bowl, whisk together Sriracha chili sauce, soy sauce, olive oil and lime juice. Pour over flank steak and turn over several times to completely coat. Cover tightly with plastic wrap and marinate for 6 hours or overnight

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3. Fire up a grill pan extra hot and grill the flank steak on both sides, about 2 1/2 minutes on each side. Remove beef from heat once the internal temperature of the meat reaches 135 F. This is the internal temperature for medium rare. Once removed from heat, let sit for 10 minutes before slicing against the grain in thin strips

Expert Tip: Ideally BBQ the flank steak outside for the best flavor. If a BBQ isn’t available, sear the steak in a pan on the stove.

For Sriracha mayonnaise:
1. Mix ½ cup mayonnaise and 2 tablespoons Sriracha sauce. Set to one side

For dish assembly:

1. Place a tortilla on a clean chopping board. Spread 1 heaping tablespoon Sriracha mayonnaise over tortilla

2. Lay 2 slices of halved cheese on the lower third of tortilla. Put 8 to 10 strips of beef on top. Make sure to leave a 2 1/2” open space on each side of the tortilla so you can roll and tuck

3. Add several slices of onion, 1/2 cup of arugula and lay 1 dill pickle slice on top

4. Roll over once, wrapping the sides in and continue rolling to form a cylinder. Slice on a diagonal and serve

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