Name: Steak Salad Wraps
Yield: 4 servings
Ingredients: 2 garlic cloves, finely grated; 1¼ tsp. sugar; 3 Tbsp. adobo (from a can of chipotles in adobo), divided; 3 Tbsp. fresh lime juice, divided; 3 Tbsp. extra-virgin olive oil, divided; 1 lb. skirt steak, cut crosswise into 3 equal pieces; ¾ tsp. kosher salt, plus more; Freshly ground black pepper; ¾ cup plain Greek yogurt; 2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled; 6 radishes, trimmed, thinly sliced, covered, chilled; Cilantro leaves with tender stems and lime wedges (for serving); ½ cup lightly crushed corn nuts

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

These adobo-marinated steak wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.

Spicy Steak Salad Wraps

Recipe notes