Pan Seared Steak Wraps with Chimichurri Sauce
The flavorful herb marinade for the steak in these tasty wraps doubles as a creamy chimichurri sauce with the addition of a secret ingredient: Condensed 25% Less Sodium Cream of Mushroom Soup. The tender, zingy flank steak is the perfect filling for warm, soft tortillas piled high with fresh avocado, crisp lettuce, and juicy tomato. Best of all, since you can reuse both the meat and the chimichurri sauce in so many ways, it’s a great go-to recipe for meal prep.
Directions
Recipe Ingredients
- 1 cup packed cilantro (about 1 bunch)
- 1 cup packed fresh parsley (about 1/2-1 bunch)
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pinch chili flakes or crushed red pepper (or more to taste)
- 2 tablespoons olive oil
- 1 to 1 1/2 pounds beef flank steak
- 1 can (10.5 ounces) Condensed 25% Less Sodium Cream of Mushroom Soup
- 1/2 cup sour cream or plain whole milk yogurt
- 6 (10-inch) flour tortilla
- 2 cups shredded lettuce
- 1 large tomato, sliced, chopped and deseeded
- 1 avocado, sliced
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