Seared Sirloin Steak Wraps with Roasted Garlic Whipped Feta, Pickled Peppers & Crispy Chickpeas

Let's make Tuesday night dinner together: summer style.  

Here's the situation. 

What we have here is essentially the perfect girlfriend...in meal form.  

Yeah, so it sounded better in my head, but I think the analogy holds true.

Let's begin at the beginning.  The beginning being paprika-sprinkled crunchy chickpeas. 

This fine lady has a little spice + she's on the hipster side of awesome = instant personality points. 

We move onto the steak.  Specifically, economical, ultra-flavorful, sirloin tip steak. 

This girl has real substance, but she's unpretentious. 

Hello, pickled peppers. 

She's sweet, colorful, and full of surprises.  She is the kind of girl that makes the perfect wingman in social situations. 

Soft naan is here to envelop all of these incredible edible attributes in what is essentially a carb-filled hug.  

Oh, and let us not forget the roasted garlic whipped feta which will tie all of our components together. 

Roasted garlic, brined feta, olive oil, and a bit of lemon zest for good measure. 

Whipped to perfection and ready for spreading. 

Clearly, this dinner requires more than a few steps.  However, all of these many steps are simple and quick! 

And, after all, isn't the perfect lady...er, dinner, worth some effort? 

Yes.  The answer is yes. 

Oh, and if I have not won you over yet, all of these components, aside from the roasted chickpeas, can be made well in advance. 

I first served these wraps when the steak was still hot and the chickpeas fresh from the oven and they were beyond perfect.   

However, I wrapped the leftover wraps in foil and refrigerated them for an on-the-go dinner and they were still FANTASTIC.   

Plus, I kind of felt like I was my own personal food truck and that was pretty great. 

Picnics on the beach or in-car dinners, these wraps are ready to travel.  

While my analogy might have gone down a weird path, I still say that if you could date a dinner, this wrap would not disappoint. 

Isn't summer food the best?  I mean, these colors!!!

To serve, simply pour yourself a glass of lemonade.  No sides needed.  This is an all-inclusive dinner package. 

Let's make something healthful and colorful, grab our most outrageous pool floats, and have dinner poolside, okay?

Summer nights are something to celebrate. 

Sincerely, 

Pedantic Foodie

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Seared Sirloin Steak Wraps

WITH

Roasted Garlic Whipped Feta, Pickled Peppers & Crispy Chickpeas

SERVES 6

FOR THE ROASTED GARLIC

• 4 cloves garlic, peeled 
• 1 tablespoon olive oil 

Preheat oven to 400 degrees.

Place garlic in a small, oven-safe pan and drizzle with olive oil.  Roast for 10-15 minutes; until the garlic is golden brown and has softened. 

Allow to cool slightly before assembling the whipped feta.  

Cook's Note: While the oven is still hot, prepare the roasted chickpeas. 

FOR THE WHIPPED FETA

• 6 ounces feta  
• 4 cloves roasted garlic 
• 1/2 teaspoon lemon zest 
• 1/4 cup extra virgin olive oil 

Combine feta, roasted garlic, lemon zest, and olive oil in the work bowl of your food processor.  Whip for 2 minutes, until the feta is airy and smooth. 

Cover and refrigerate until ready to use. 

FOR THE ROASTED CHICKPEAS

• 1 (15 ounce) can of chickpeas, drained, rinsed well,  and skins removed
• 1 tablespoon olive oil 
• 1/2 teaspoon sea salt 
• 1/4 teaspoon smoked paprika

Preheat oven to 400 degrees.  Line a nonstick baking sheet with parchment paper. 

In a large bowl, combine chickpeas, olive oil, salt, and paprika.  Spread the chickpeas evenly over the lined pan and roast for 25-35 minutes; until the chickpeas are crisp and golden. 

(While the chickpeas are roasting, prepare the pickled peppers.)

Allow to cool completely before serving. 

FOR THE QUICK PICKLED PEPPERS

• 2 cups mini sweet peppers, finely sliced 
• 1/2 cup white Champagne vinegar 
• 1/4 cup apple cider vinegar 
• 1 tablespoon granulated sugar 
• 1 1/2 teaspoons kosher salt 

Combine vinegars, granulated sugar, and kosher salt in a medium jar and whisk until the sugar has dissolved.  Submerge the sliced peppers in the vinegar mixture and allow to sit at room temperature for 30 minutes.

Cover and refrigerate until ready to use. 

STEAK & ASSEMBLY 

Cook's Note: If you can not find sirloin tip steaks, skirt steak is a very fine substitute. 

• 1 lb thinly sliced sirloin tip steaks 
• 2 tablespoons olive oil 
• sea salt
• freshly ground black pepper
• 1/2 teaspoon ground cumin 
• 6 pieces fresh naan, warmed 
• 1/2 cup diced cucumber

Cook's Note: To warm your naan, simply wrap in foil and place in a 200 degree F oven for 5-10 minutes. 

Lay the sirloin out onto a cutting board and pat dry with a paper towel.  Sprinkle both sides liberally with sea salt and black pepper.  On one side only, sprinkle with a bit of ground cumin.

Drizzle one tablespoon of olive oil into a large skillet and set over medium high heat.  When the oil is shimmering, lay the steaks down into the skillet and sear for 2 minutes.  Flip, and sear for an additional 1-2 minutes on the opposite side.  Add more oil to the pan, and cook the remaining steaks.  

Allow the steaks to rest for five minutes.  Slicing against the grain, cut the steaks into thin strips.  

To assemble: Spread a thick layer of whipped feta over the naan and top with sliced steak, pickled peppers, chickpeas, and diced cucumbers.  Serve immediately or wrap up in foil for dinner on-the-go.

Enjoy! 

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