Steak, Romesco, and Goat Cheese Wrp with Avocado and Crispy Shallots

Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots via Guest Blogger Chris from  Shared Appetite.
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 I thought I knew what tired was.  And then I became a parent.  When the odds are in my favor (i.e. Asheley is also home and we can double team parenting duties), life is good.  But man, when I’m off from work and she’s not, it’s a long and exhausting day.
Don’t get me wrong.  I absolutely love being a dad.  Olivia is the greatest blessing I could have ever imagined in my life.  It’s just that after a full day of chasing her inquisitive crawling self all around the house (which I’m finding very useful because she’s quickly showing me what needs baby-proofing), I’m physically and mentally drained.  And after finally putting baby girl to bed, I’m lucky if I can string together enough words to have a coherent conversation with my wife.
Then the dreaded question drops… what’s for dinner? 
Dinner?!  I have no freaking clue… I’ve spent the last 13 hours of my life trying to keep a fully-dependent human being alive, safe, and well-nourished.  Who has time to think about food?
Time to scour the fridge and pantry and come up with some creative weeknight dinner concoction.  Thankfully, I keep a pretty good stockpile of food in the house  (i.e. we love to eat).  And that, my friends, is how this epic Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots came into existence.

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If you’ve never had romesco sauce before… oh my goodness drop everything and make it immediately.  And then invite me over for dinner.

Romesco.  It originated in Spain.  It packs a serious punch of bold flavor.  And it pairs pretty perfectly with a big ole’ juicy steak.

 Add in some tangy goat cheese.  A handful of luxurious homemade crispy fried shallots (they take all of 5 minutes to make and are well worth the effort).  And a few slices of avocado, because well, avocado.
Ermagherd.  Now this is a dinner wrap.  It’s big on taste, low on prep, and easy enough to make happen on a weeknight.
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Now yes, I’m fully aware the romesco sauce will take a little bit of time to make happen.  But, here’s the greatest secret of all.  Make a batch of it (or heck, a double batch if you want to get crazy) one weekend when you have some time free, and then freeze it pre-portioned out in baggies.
Boom.  Instant flavor enhancer for countless weeknight dinners… proof: I just had some again last night with roasted chicken, sliced red onion, and shredded cheddar on a Flatout pizza crust.  #delicious
When there’s not a whole lot of time to meal plan and my wife is hangry (that’s angry hungry, for those unfamiliar), I love relying on Flatout wraps, Fold Its, and pizza crusts for quick and easy dinners.
Make sure to check the deli section of your local grocery store for the full-range of Flatout products.  Here’s a store locator to help out 🙂
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Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots
 
Prep time: 
Cook time: 
Total time: 
Serves: 2 wraps
Ingredients
  • 2 Flatout Flatbread Wraps
  • 1 pound steak, cooked and sliced
  • Romesco sauce (recipe below)
  • 4 ounces goat cheese, crumbled
  • 1 avocado, sliced
  • Crispy Shallots (recipe below)

For The Romesco Sauce

  • 1 red bell pepper
  • 1 large plum tomato
  • 2 cloves garlic
  • ½ cup slivered almonds, toasted
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ⅓ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For The Crispy Shallots

  • 2 shallots, thinly sliced
  • 1/2 cup all purpose flour
  • Oil, for frying
  • Kosher salt
Instructions
  1. Layer sliced steak, romesco sauce, goat cheese, avocado, and crispy shallots on your favorite Flatout Flatbread Wraps. Roll and devour.
for the Romesco Sauce
  1. Preheat oven to 450°F. Rub a little olive oil on both the pepper and tomato. Place on an aluminum foil lined baking sheet and roast, turning occasionally, until tender and charred in spots, about 30 minutes. Transfer to a small bowl and cover with plastic wrap for at least 10 minutes. Peel skin off of pepper and tomato. Remove seeds from pepper.
  2. Puree roasted pepper, roasted tomato, garlic, almonds, apple cider vinegar, paprika, and cayenne pepper in a food processor. Slowly drizzle in olive oil until completely incorporated and season generously with Kosher salt and freshly ground black pepper.
for the Crispy Shallots
  1. Heat about ½” of oil in a small fry pan over medium-high heat. Coat shallots in all purpose flour, shake to remove excess flour, and fry in batches until golden brown and crisp (about 25-45 seconds per batch). Remove to a paper towel lined plate and immediately sprinkle with Kosher salt.
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