Spicy Steak Salad Wraps

Ingredients for Spicy Steak Salad Wraps

• 2 spicchi d'aglio, finemente grattugiati

• 1 1/4 cucchiaini di zucchero

• 45ml adobo (from a can of chipotles in adobo), divided

• 45ml fresh lime juice, divided

• 45ml olio extravergine d'oliva, diviso

• 450g skirt steak, cut crosswise into 3 equal pieces

• 3/4 cucchiaini di sale kosher, più altro

• Pepe nero macinato fresco

• 180ml plain Greek yoghurt

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

• 6 radishes, trimmed, thinly sliced, covered, chilled

• Coriander leaves with tender stems and lime wedges (for serving)

• 80g lightly crushed corn nuts

Whisk garlic, sugar, 2 tablespoons adobo, 2 tablespoons lime juice, and 2 tablespoons 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 yoghurt, remaining 1 tablespoon adobo, remaining 1 tablespoon lime juice, and 3/4 teaspoons 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 tablespoon 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 54°C 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, coriander, 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 yoghurt for spooning into wraps.

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