Sack Lunch: Chili-Rubbed Hanger Steak Wrap

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1251
FAT
163%
CHOL
179%
SOD
47%

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Ingredients for 4 servings

For the steak:

2 teaspoons chili powder

1 teaspoon ground coriander

1 teaspoon brown sugar

1/2 teaspoon dried oregano

Salt and pepper

1 1/4 to 1 1/2 pound beef hanger steak, sliced into 4 pieces

1 1/2 teaspoons olive oil

For the romaine, dressing, and wrapping:

1/4 cup reduced-fat sour cream [I used full-fat plain yogurt and liked it]

2 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon chili powder

1 head romaine lettuce

1/4 cup chopped scallions

2-4 whole wheat tortillas or other “wraps,” depending on how many lunches you want to get out of this

1 1/2 pounds jicama (about 1 medium jicama), peeled and julienned

1/2 small red onion, halved and thinly sliced

1/4 cup coarsely chopped fresh cilantro

2-3 tablespoons fresh lime juice (from 1-2 limes)

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