Asian Steak Wrap with Guacamole

Asian Steak Wrap with Guacamole
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6.0

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About this Recipe

Wrapped in a warm tortilla, this Asian Steak Wrap combines fresh vegetables, marinated steak and chunky guacamole.


2 Strip loin steaks
.25 cup (60 mL) Canola oil, divided
3 tbsp (45 mL) Lime juice
3 tbsp (45 mL) Fish sauce
1 tbsp (15 mL) Soy sauce
1 tbsp (15 mL) Brown sugar
2 Cloves of garlic
1 tsp (5 mL) Red curry paste
.5 cup (125 mL) Thinly sliced cucumber
.5 Red pepper, thinly sliced
.5 Yellow pepper, thinly sliced
.5 Green pepper, thinly sliced
.33 cup (80 mL) Cilantro leaves
1 tbsp (15 mL) Fish sauce
1 tbsp (15 mL) Rice wine vinegar
1 tsp (5 mL) Sugar
1 tsp (5 mL) Lime juice
1 tsp (5 mL) Chopped red chili
Salt and pepper
2 Avocadoes, peeled and pitted
1 tbsp (15 mL) Pickled ginger, chopped
2 tsp (10 mL) Hot chili sauce
2 tsp (10 mL) Lime juice
1 tsp (5 mL) Soy sauce
1 Green onion, minced
Salt and pepper
6 Dempster’s® Original Small Tortillas


PLACE steaks in a re-sealable plastic bag. Mix together 3 tbsp (45 mL) canola oil with remaining marinade ingredients, pour over steaks. Seal bag and refrigerate for at least 2 hours.

HEAT remaining oil in a large pan over medium-high heat. Add steaks to pan and cook for 4-5 minutes per side for medium-rare. Remove from pan and tent with foil, let sit for 10 minutes before slicing.

TOSS together cucumber, peppers and cilantro. Whisk together fish sauce, rice wine vinegar, lime juice, sugar and chopped chili pepper. Pour over vegetables.

GUACAMOLE: Place all guacamole ingredients in the bowl of a food processor, pules 6-8 times or until ingredients are combined but still chunky. Season with salt and pepper.

THINLY slice steak and divide evenly between tortillas, top with vegetables. Serve with guacamole.


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