1.5 lbs Flank Steak
1 Red Onion (thinly sliced)
1/2 lb Bean Sprouts
6 Tortilla Wraps
Canola Oil (for frying)
For Dressing :
1 Cup Plain Yogurt
2 Handfuls Fresh Coriander (finely chopped)
2 Cloves Garlic (minced)
Zest of 1 Lemon
2 Green Chilies (finely chopped)
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Combine all the dressing ingredients together and mix well.
- Sear the meat both sides cooked to your liking. Roughly 3 minutes a side for medium rare depending on thickness.
- Remove meat from the heat and allow to rest for 5 minutes.
- Slice the meat into strips and assemble wraps by layering the leaves, onions, meat, dressing and sprouts.
- Wrap and enjoy!