Grilled Steak (Or Stovetop) Texarkana Hand Rolls
July 13, 2021
"This dish can either be served as appetizers or as part of a main meal. It can also be either grilled outdoors or made on the stovetop in a skillet. The size of the "hand-rolls" are meant to be served as appetizers, but you can choose to make them larger for a main meal, if you so choose to. Note that the sitting time for both the mayonnaise and steak are not included in the overall prep time. NOTE: This recipe makes enough rub for two 1 pound steaks. Store the remaining at room temperature in a tightly covered container at room temperature for future use."
- FOR SALSA CRUDA
- Serving Size: 1 (346.3 g)
- Calories 420.4
- Total Fat - 19.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 42.9 mg
- Sodium - 6387.9 mg
- Total Carbohydrate - 45.1 g
- Dietary Fiber - 7.6 g
- Sugars - 6.5 g
- Protein - 18.8 g
- Calcium - 155 mg
- Iron - 4.2 mg
- Vitamin C - 66.4 mg
- Thiamin - 0.2 mg
Step by Step Method
If grilling the steak, heat the grill to high.
Make a spice rub by combining 1 tablespoon salt, the chili powder, garlic powder, paprika, black pepper, and cayenne in a small bowl.
Coat the steak with the olive oil and a liberal amount of the spice rub, using about half of it (may use more or less to your liking, goal is to have it flavorful). Let stand for 5 - 10 minutes; the salt will draw out moisture from the meat, allowing the spices to adhere to the steak.
Grill or saute the steak over high heat to your desired doneness, about 12 minutes for medium-rare on a grill. Transfer the steak to a plate for 15 minutes to let the juices settle. Transfer the steak to a cutting board and cut lengthwise in half, then cut into very think strips across the grain, at a slight angle. Lightly sprinkle the cut meat with salt. Return the sliced steak to the plate to let it reabsorb some of its juices. Cover and store at room temperature for up to an hour.
Stir together the mayonnaise, chipotle, and adobo in a small bowl. Cover and refrigerate for up to 24 hours.
Cut the avocados in half and remove the pits. Use a large spoon to cut down into the avocado flesh close to the edge of the shell, scoop out a thin, long strip of avocado. Continue making parallel scoops into the avocado to make 10 pieces will be shorter closer to the edges and longer in the middle. Place the avocado pieces on a small plate.
To finish, warm the tortillas on the grill or in a dry skillet, turning to warm both sides. Stack them on a cutting board and cut them in half. Stack the two piles together on a plate and cover with a clean kitchen towel to keep the tortillas soft and pliable.
Arrange the tortilla halves in rows on a clean, flat surface with the flat edges facing you. Place a couple of steak strips on each tortilla at the 10 o'clock position. Drizzle with chipotle mayonnaise, then top with a small spoonful of salsa, 2 pieces of avocado, and a cilantro sprig.
Fold the tortilla half into a cone around the meat, rolling from left to right with the center bottom as the tip. Stack the cones on a platter with their points toward the center of the plate. Serve immediately with any remaining chipotle mayonnaise with salsa in bowls on the side.
Stir together the tomatoes, onions, lime juice, cilantro, olive oil, and jalapenos in a medium bowl. Season to taste with salt and pepper.
No special items needed.