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 honey
2 tablespoons Cream Cheese
2 Flatout Light Original Wraps
1⁄3 watermelon radish (cut into thin slices (rounds))
1⁄4 cup Goat Cheese
1⁄4 cup coarsely chopped pistachios
2 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!