Estate Dinners
Steak Wraps with Roasted Garlic-Horseradish Sauce
The Strategy:
A wrap should never be an afterthought. By taking deeply marinated hangar steak, grilling it to a perfect medium-rare, and pairing it with a potent, scratch-made roasted garlic and horseradish sauce, we elevate a casual lunchtime staple into a serious culinary statement. The slow-caramelized onions provide a sweet counterpoint to the sharp horseradish, resulting in a handheld feast that feels incredibly refined and intensely satisfying.
Ingredients
- 1 (1-pound) hangar steak
- ½ cup prepared Italian salad dressing
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- fresh thyme sprigs
- fresh rosemary sprigs
- ½ cup mayonnaise
- ½ cup sour cream
- two heads roasted garlic, cloves squeezed out of the peels
- 1 teaspoon prepared horseradish
- 1 teaspoon dried dill
- 1 tablespoon olive oil, plus more for steak
- 1 tablespoon butter
- 2 medium onions, peeled and thinly sliced, about 3 cups
- 4 (12-inch) flour tortilla wraps
Instructions
- Cut the steak into 3 or 4 pieces. Place in a resealable plastic bag and pour in the salad dressing, Worcestershire sauce, and soy sauce. Add the thyme and rosemary sprigs. Seal, removing as much air as possible. Refrigerate for at least 30 minutes and up to overnight.
- In a small bowl, stir together the mayonnaise and sour cream.
- Add roasted garlic cloves from two heads of garlic. (Just squeeze them out from their papery skins and into the bowl.)
- Use the back of a spoon to mash the garlic into the mayonnaise and sour cream.
- Stir in the horseradish and dill.
- Season with salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a small skillet over medium-high.
- Add the onions and cook until softened and golden brown, about 15 to 20 minutes.
- Season with some of the salt and pepper.
- Heat a grill pan over high heat.
- Drizzle olive oil into the pan.
- Remove the steak from the marinade.
- Season with salt and pepper.
- Grill the steak, flipping once, until medium-rare in the center, about 6 minutes total.
- Transfer the steak to a platter, cover with aluminum foil, and let rest for 5 minutes. Cut the steak against the grain into thin slices.
- Assemble the wraps by laying 1 tortilla onto your cutting board. Cover with sauce. Add some of the onions. Place several slices of steak on the lower third of the tortilla.
- Carefully roll up the tortilla around the steak. Cut each wrap into two pieces.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate Registry
The Heart of the Table
There is a profound satisfaction in offering your guests a meal that is both extraordinarily flavorful and casually approachable. By taking the time to slowly roast the garlic and caramelize the onions, you are investing genuine care into what could otherwise be a simple sandwich. When you present a massive platter of these towering, sauce-dripping wraps, you create an environment that is deeply convivial, relaxed, and entirely focused on the joy of eating well together.
Neighborly Grace
- THE PRESENTATION: Do not serve these wraps whole. Carefully slice each assembled wrap cleanly in half on a bias to reveal the tight, colorful layers of medium-rare steak and golden onions. Stack the halves tightly on a beautiful rustic board, ensuring the dramatic cross-sections face outward toward your guests.
- THE POUR: A structured, earthy Cabernet Sauvignon or a peppery Shiraz. The robust tannins and dark fruit will easily stand up to the pungent punch of the horseradish and the rich, savory umami of the soy-marinated hangar steak.
- THE VIBE: Upscale casual, effortlessly impressive, and perfectly suited for a sunny afternoon lunch on the patio or a relaxed evening gathering where forks are strictly optional.
