Skirt Steak Wrap with Avocado, Pistachios, and Goat Cheese


Skirt Steak Salad Wrap


1⁄2 pound
skirt steak (or flank steak)
1 1⁄2 cup
Mixed Greens
1 tablespoon
avocado oil (or sub olive oil)
1⁄2 tablespoon
Olive Oil
splash of lemon juice
1⁄2 teaspoon
Minced Garlic
1 teaspoon
Apple Cider Vinegar
1 teaspoon
2 tablespoons
Cream Cheese
Flatout Light Original Wraps
watermelon radish (cut into thin slices (rounds))
1⁄4 cup
Goat Cheese
1⁄4 cup
coarsely chopped pistachios
slices red onion


  1. In a medium skillet over medium high heat, heat up your avocado oil and pan. Then put the skirt steak in --- it should sizzle right away, and let it sear on side 1 for 3 minutes. Then flip it over and let it cook for 2 minutes. Then, remove from heat and pan and let it sit out at room temperature on a cutting board.
  2. Meanwhile, assemble your mixed green "salad" in a small bowl--- greens tossed with olive oil, lemo juice, garlic, apple cider vinegar, and honey. Set aside.
  3. Slice the steak into thin strips, being sure to use the knife to cut against the grain.
  4. Then, assemble your wraps. Spread 1 tbsp of cream cheese on the far end of each Flatout wrap. 
  5. Then, on the opposite (closer) side --- using half for each wrap, start layering your watermelon radish slices, your steak slices, your red onions, the crushed pistachios, the mixed greens, and the goat cheese. 
  6. Carefully roll up the wrap ending with the cream cheese end. Cut in half to serve. 
  7. Enjoy!

Yields 2 Wraps