I Make This Steak Wrap Every Week! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. In a lasagna-style pan, combine olive oil, Worcestershire sauce, vinegar, soy sauce and smashed garlic. Add the herbs, squeezed gently, then the sliced steak, coat well, cover and refrigerate for at least 3-4 hours, flipping occasionally.
2. In a blender or food processor, blend egg yolks, Dijon mustard, garlic, hot sauce, salt and pepper. With the machine running, slowly drizzle in the olive oil until it emulsifies, adding more if needed for the desired consistency.
3. Stir in the sherry vinegar, adjust salt and pepper to taste, and set the aioli aside.
4. In a fry pan over medium heat, sauté the sliced onions until translucent, seasoned with a pinch of salt and pepper. Add the sliced peppers and sauté until tender but still slightly crisp. Remove from heat and set aside.
5. Heat an oven-proof fry pan over medium-high heat with a little olive oil. Remove the steak from the marinade and sear until golden brown on one side, then flip and transfer to an oven-safe dish.
6. Roast the steak in the preheated oven for about 3-4 minutes for medium-rare, or to your desired doneness. Rest for about 5 minutes.
7. Warm the flour tortillas in a dry pan or microwave for a few seconds until pliable. Spread aioli on each, leaving a margin at the edges, then add a layer of shredded cheddar.
8. Arrange the steak slices on the cheese, top with the peppers and onions, then roll up tightly, folding in the sides as you go.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionEggCheeseBell pepperRed onionBeefCheddar cheese