Artichoke Steak Wraps

Deep summer electrical work in attics, corn and crab bisque. Summer in full bloom, the kind of heat that makes you question everything except the quality of the food on the table and the cold beer in your hand. The kids are in their summer shapes: Colette drawing and painting with the intensity of someone who sees the world as a canvas and refuses to leave any part of it unfinished. Rémy in the kitchen, in the bayou, in the drainage ditch (still no fish there — eighth year of commitment to a fishless ditch, which is either persistence or insanity, and in the Beaumont family, those are the same thing).

The food was summer food — light where it could be, heavy where it wanted to be, and always, always, with the cayenne and the garlic and the holy trinity that makes everything in this kitchen Cajun regardless of origin. The meal was the day. The day was the meal. And both were good. C\'est bon.

When you’ve been pulling wire in an attic all day and the kids have been running themselves ragged between the bayou and the kitchen, you need something off the grill that’s quick, hot, and worth sitting down for. These Artichoke Steak Wraps hit that mark — the char on the steak, the tang of the artichokes, a little cayenne because nothing leaves this kitchen without it. Summer food, steady and simple, the way it ought to be.

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 4

Ingredients

1 lb flank steak
1 jar (12 oz) marinated artichoke hearts, drained and chopped
4 large flour tortillas
1 cup shredded romaine lettuce
1/2 cup roasted red peppers, sliced
1/4 cup crumbled feta cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lemon

Instructions

Season the steak. Rub flank steak with olive oil, minced garlic, smoked paprika, cayenne, salt, and black pepper. Let it sit at room temperature for 10 minutes.
Grill the steak. Preheat grill to high heat. Grill steak 5–6 minutes per side for medium, or until it reaches your desired doneness. Remove and let rest 5 minutes.
Slice the steak. Cut the rested steak against the grain into thin strips.
Warm the tortillas. Place tortillas on the grill for about 30 seconds per side until pliable and lightly charred.
Assemble the wraps. Layer each tortilla with romaine, sliced steak, chopped artichoke hearts, roasted red peppers, and crumbled feta. Squeeze fresh lemon juice over the filling.
Roll and serve. Fold in the sides of each tortilla and roll tightly. Slice in half on the diagonal and serve immediately.

Nutrition (per serving)

Artichoke Steak Wraps — Summer Grilling When the Heat Won’t Quit