Grilled Steak Wraps with Creamy Peanut Sauce: A Flavorful Dinner Upgrade
A perfect balance of savory marinade and crisp vegetables in every handheld bite.
Grilled Steak Wraps with Creamy Peanut Sauce
Turn ordinary steak night into an unforgettable meal with these grilled steak wraps served alongside crisp salad and a vibrant, homemade peanut sauce. With fresh vegetables and a deliciously marinated steak, all nestled inside warm tortillas and finished with a creamy, spicy-sweet drizzle, this dish brings together bold flavors in every bite. Whether you’re looking for inspiration for a weeknight dinner or a crowd-pleaser for summer gatherings, these wraps hit the spot.
Why You’ll Love This Recipe
- Bold Flavors: The combination of juicy steak, crisp vegetables, and nutty peanut sauce is both refreshing and satisfying.
- Easy to Prepare: Grilling the steak and assembling wraps is simple—perfect for beginners or busy cooks.
- Customizable: Mix up the vegetables or level of heat in the sauce for your perfect meal.
- Nutritious & Wholesome: Fresh veggies and lean steak provide a balanced mix of protein and nutrients.
Ingredients
Here are the key components you need to bring this recipe together. Adjust quantities based on your number of servings.
- For the Peanut Sauce:
- 3/4 cup creamy peanut butter
- 1/2 cup coconut milk (unsweetened or light)
- Juice of 1 lime (about 2 tablespoons fresh lime juice)
- 2 tablespoons fish sauce
- 1 tablespoon chili oil (add extra for more heat)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- For the Salad:
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon chili oil (optional)
- 4 radishes, thinly sliced
- 2 carrots, shredded or julienned
- 4 cups chopped romaine lettuce or mixed greens
- 4 scallions, sliced thin
- 1/2 cup fresh cilantro leaves
- For the Wraps:
- 1.5 pounds boneless steak (such as flank or sirloin)
- Salt and freshly ground black pepper
- 6 to 8 large flour tortillas
Step-by-Step Directions
1. Make the Peanut Sauce
- Preheat your grill or grill pan to medium-high heat.
- In a blender, combine peanut butter, coconut milk, lime juice, fish sauce, chili oil, garlic, and ginger.
- Puree until the mixture is completely smooth. Add a tablespoon or two of water if needed to reach desired consistency.
- Pour the sauce into a medium serving bowl and set aside.
2. Prepare the Salad
- In a large mixing bowl, whisk together lime juice, olive oil, sugar, fish sauce, and chili oil (if using).
- Add the radishes, carrots, lettuce, scallions, and cilantro to the bowl.
- Toss well to ensure everything is coated in the dressing. Set aside while preparing the steak.
3. Grill the Steak
- Pat the steak dry with paper towels and season both sides generously with salt and black pepper.
- Place steak on the hot grill and cook for 5 to 6 minutes per side to achieve medium doneness (internal temperature: 140-145˚F / 60-63˚C).
- Remove steak from the grill and transfer to a cutting board. Let it rest for at least 10 minutes to keep the juices in.
4. Grill the Tortillas
- While the steak rests, grill each tortilla for about 2 minutes per side or until you see light char marks and the tortilla is warm and pliable.
5. Slice and Assemble
- Once the steak has rested, slice it thinly against the grain for maximum tenderness.
- To assemble, lay out a warm tortilla. Add a portion of tossed salad and several slices of steak. Drizzle generously with peanut sauce.
- Fold over one end of the tortilla and roll up tightly to create a wrap. Repeat for all tortillas.
- For serving, drizzle more peanut sauce over the top if desired or serve extra sauce on the side for dipping.
Expert Tips for Success
- Don’t skip the resting step: This keeps your steak juicy and prevents it from drying out when sliced.
- Adjust heat to taste: The peanut sauce’s chili oil adds moderate spice, but you can increase or decrease based on your preference.
- Try different greens: Romaine, butter lettuce, or mixed greens all work well for crunch and freshness in the wrap.
- Grill pan alternative: No outdoor grill? A stovetop grill pan yields great results, too.
What others are reading
Ingredient Substitutions and Add-Ins
- Steak Options: Use flank, skirt, or sirloin steak for best results. Ribeye and NY strip work for a richer bite.
- Vegetarian Swap: Marinated portobello mushrooms or tofu can substitute for steak.
- Gluten-Free Adaptation: Substitute corn tortillas or sturdy lettuce leaves for flour tortillas.
- Extra Crunch: Add sliced cucumber, bell peppers, or even crushed peanuts for texture.
Serving Suggestions
- Serve wraps with a side of steamed jasmine rice or rice noodles for heartier appetites.
- Pair with grilled vegetables like zucchini, eggplant, or peppers.
- Add pickled red onions or sliced jalapeños on top for a tangy, spicy boost.
Nutrition Highlights
These wraps provide a balanced combination of protein (from steak), healthy fats (from peanut butter and olive oil), and fiber-rich vegetables. To reduce calories, you can use light coconut milk and trim excess fat from the steak.
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | 540 kcal |
| Protein | 30 g |
| Fat | 28 g |
| Carbohydrates | 42 g |
| Fiber | 5 g |
| Sodium | 820 mg |
Nutrition values will vary depending on size and ingredients used.
Make-Ahead & Storage Tips
- Make-Ahead: The peanut sauce and salad can be made one day in advance and stored separately, covered, in the refrigerator.
- Leftovers: Store leftover steak slices, salad, and sauce in airtight containers. Assemble wraps just before serving for best texture.
- Freezing: Steak can be grilled, sliced, and frozen for up to 2 months. Thaw and warm before assembling wraps.
Frequently Asked Questions (FAQs)
Q: Can I make these wraps ahead of time for lunch meal prep?
A: Yes! Prepare the salad, sauce, and grill the steak up to one day in advance. Store each component separately in airtight containers and assemble just before eating to ensure the wraps stay fresh and the tortillas or greens do not become soggy.
Q: What other proteins can I use instead of steak?
A: Grilled chicken, shrimp, pork tenderloin, or marinated tofu are all excellent alternatives. Adjust grill and rest times as needed for different proteins.
Q: Can I make the peanut sauce nut-free?
A: Yes. Substitute sunflower seed butter or tahini for peanut butter to make a delicious, nut-free sauce. Adjust seasoning as needed to taste.
Q: How do I keep steak wraps from becoming soggy?
A: Allow the steak to rest and cool slightly before adding it to the tortillas, and be sure the salad is well-drained of excess dressing. Serve wraps immediately after assembling for maximum freshness.
Q: What tortillas work best?
A: Large, soft flour tortillas are easiest to roll and hold up well to juicy toppings, but sturdy corn tortillas or even lettuce leaves are tasty low-carb options.
Variations: Make It Your Own
- Spicy Thai Version: Add Thai basil to your salad and a touch of Sriracha to the sauce for a Southeast Asian twist.
- Mediterranean Style: Swap peanut sauce for a lemon-tahini drizzle, and use grilled eggplant in place of steak.
- Low-Carb Wraps: Use large romaine or butter lettuce leaves in place of tortillas for a more carb-conscious option.
Perfect Pairings for Steak Wraps
- Iced green tea or ginger-lemon spritzers for a refreshing drink pairing.
- Sweet potato fries or crunchy slaw as hearty side options.
- Fruit salad with mango, pineapple, or watermelon for a bright finish.
Related Recipes You May Love
- Steak Lettuce Wraps: Swap tortillas for butter lettuce and add rice noodles, similar to Vietnamese bánh hỏi wraps.
- Beef Fajitas: Marinated flank steak with peppers and onions wrapped in flour tortillas, topped with salsa and cheese.
- Chicken Satay Wraps: Grilled marinated chicken strips served with similar peanut sauce and fresh crunchy vegetables.
Printable Recipe Card
Prep Time: 25 minutes | Cook Time: 12 minutes | Serves: 4-6
Ingredients:
- 1.5 lbs boneless steak
- Salt and pepper
- 6-8 large flour tortillas
Peanut Sauce:
- 3/4 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp chili oil
- 2 garlic cloves, minced
- 1 tbsp grated ginger
Salad:
- 4 cups romaine or mixed greens
- 4 radishes, sliced
- 2 carrots, shredded
- 4 scallions, sliced
- 1/2 cup cilantro leaves
Dressing:
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp chili oil (optional)
Instructions:
1. Blend peanut sauce ingredients until smooth. Set aside.
2. Toss salad with dressing.
3. Grill steak 5-6 minutes per side for medium; rest, then slice.
4. Grill tortillas 2 minutes per side.
5. Assemble: Fill tortillas with salad, steak, and sauce. Serve.
Frequently Asked Questions (FAQs)
Q: Can I add rice noodles to the wraps?
A: Yes! Rice noodles add a pleasant, chewy texture and make the wraps more filling. Prepare noodles according to the package, rinse well, and drain before adding to your wraps.
Q: What can I use if I don’t have a grill?
A: A stovetop grill pan or a cast-iron skillet both work well for achieving a great sear on steak and warming tortillas not only for char but for flavor.
Q: How do I make the wraps spicier?
A: Add extra chili oil (or a splash of Sriracha) to the peanut sauce, and sprinkle a few sliced fresh chilies into the salad or on top of the wraps.
Share Your Wrap Creations!
Did you try this recipe, or make your own twist? Share your steak wrap photos and tips on social media, and tag your creations to join the culinary conversation!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a63513043/steak-lettuce-wraps-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11595/beef-fajitas/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32501112/grilled-steak-wraps-with-peanut-sauce-recipe/
- https://www.youtube.com/watch?v=7B_SYD87z_U
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