Recipe: Flank Steak and Vegetable Wraps with Chimichurri Sauce

Argentinian gauchos (cowboys) get the credit for the bright herbal and garlicky flavors of chimichurri sauce. It makes a fantastic topping for these flank steak wraps with onion, zucchini, and yellow squash.

If you’re camping, make the chimichurri sauce and spice rub at home and bring them along in jars. Then cook the flank steak and vegetables in a cast iron pan over the campfire or on a grill.

 

Flank Steak and Vegetable Wraps with Chimichurri Sauce join Lentil Bacon Soup on our Cozy Campout Fun Menu. Stay tuned for Campfire Grilled Peaches and Freeze-Dried Fruit, Nut, and Seed Mix. It all tastes wonderful, whether you’re backyard camping or enjoying the great outdoors!

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Flank Steak and Vegetable Wrap with Chimichurri Sauce

Flank Steak and Vegetable Wraps with Chimichurri Sauce

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September 24, 2016

Argentina gets credit for this delicious and savory flank steak wrap recipe, full of healthy veggies and topped with bright, garlicky chimichurri sauce.

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 2 wraps

Ingredients

12 oz. flank steak, trimmed

2 tsp BBQ Spice Rub (recipe below)

2 tsp olive oil plus more for the pan

1/2 medium onion, sliced

1/2 medium zucchini, halved lengthwise and sliced

1/2 medium yellow squash, halved lengthwise and sliced

1/8 tsp sea salt

2 brown rice or coconut Paleo wraps, heated

2 tbsp Chimichurri Sauce (recipe below)

Directions

1Sprinkle the steak all over with the spice rub to coat.

2Let stand at room temperature for 10 minutes.

3Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat.

4Add the steak and cook, turning once, until reaches desired doneness, 10-11 minutes for medium rare. (Don't overcook to prevent the meat from getting tough.)

5Transfer the steak to a cutting board and let stand for 5 minutes before thinly slicing across the grain.

6Meanwhile, heat the 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.

7Add the onion and cook, stirring occasionally, until slightly softened, 2-3 minutes.

8Stir in the zucchini and squash and cook until tender and lightly browned, 5-6 minutes.

9Remove from the heat and season with the salt.

10Place one wrap each on 2 plates. Top each with half of the steak, half the vegetable mixture, and 1 tablespoon of the Chimichurri Sauce. Fold and serve.

This recipe is part of the Cozy Campout Fun menu, with Lentil Bacon Soup, Flank Steak and Vegetable Wraps with Chimichurri Sauce, Campfire Grilled Peaches, and Freeze-Dried Fruit, Nut, and Seed Mix. Check out the Cozy Campout Fun Menu and Guide for links to all the recipes, plus more handy tips and activities for a fantastic campout, even in your own backyard!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

For more delicious, nutritious recipes, check out jjvirgin.com/recipes.

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Nutrition Facts

Serving Size1 wrap
Calories420 calories
Sodium600 milligrams
Protein37 grams
Sugar5 grams
Total Fat25 grams
Saturated Fat10 grams
Total Carbohydrates10 grams
Dietary Fiber4 grams

Chimichurri Sauce

Chimichurri Sauce

  ,

September 24, 2016

This bright and herbal sauce recipe comes from Argentina and features fresh cilantro, parsley, basil, and garlic. It's perfect with meat or vegetables and is featured in our recipe for Flank Steak and Vegetable Wraps with Chimichurri Sauce.

  • Prep: 15 mins
  • Yields: approximately 2/3 cup sauce

Ingredients

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh basil

1/4 cup chopped fresh parsley

1 clove garlic, minced

3 tbsp white wine vinegar

1/2 tsp ground cumin

1/4 cup extra virgin olive oil

3/4 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Combine all the ingredients in a small bowl.

2Store in a covered jar in the refrigerator for up to one week.

This recipe is part of the Cozy Campout Fun menu, with Lentil Bacon Soup, Flank Steak and Vegetable Wraps with Chimichurri Sauce, Campfire Grilled Peaches, and Freeze-Dried Fruit, Nut, and Seed Mix. Check out the Cozy Campout Fun Menu and Guide for links to all the recipes, plus more handy tips and activities for a fantastic campout, even in your own backyard!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

For more yummy, healthy recipes, check out jjvirgin.com/recipes.

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Nutrition Facts

Serving Size1 tablespoon
Calories70 calories
Sodium230 milligrams
Protein1 gram
Sugar0 grams
Total Fat7 grams
Saturated Fat1 gram
Total Carbohydrates2 grams
Dietary Fiber1 gram

Spicy BBQ Rub

BBQ Spice Rub

  

September 24, 2016

This smoky blend is perfect for grilled meat, poultry, or fish. It also makes a great seasoning for baked sweet potatoes or slow-roasted almonds or walnuts.

Pairs well with All-Purpose Finger-Lickin'-Good BBQ Sauce.

 

  • Prep: 5 mins
  • Yields: Approximately 6 tablespoons

Ingredients

2 tbsp smoked paprika

1 tbsp chili powder

2 tsp ground cumin

1 tsp garlic powder

1 tsp sea salt

1/2 tsp freshly ground black pepper

Directions

1Combine all the ingredients in a small bowl and mix well. Double or triple the recipe and keep the rub in a sealed jar in your spice cabinet.

This recipe is part of the Backyard BBQ menu, with BBQ Glazed Chicken, Tex-Mex Burgers with Avocado Salsa, Cucumber & Radish Salad, and Blueberry Sorbet. Check out the Backyard BBQ Menu and Guide for links to all the recipes, plus more handy tips and activities for the best backyard BBQ ever!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

For more healthy, tasty recipes go to jjvirgin.com/recipes.

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Nutrition Facts

Serving Size1 tablespoon
Calories19
Sodium390 mg
Protein0 grams
Total Fat0 grams
Saturated Fat0 grams
Total Carbohydrates4 grams
Dietary Fiber1 gram

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