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Chipotle Flank Steak and Tomato Jam Wrap



Marinated flank steak
  • 1 2-pound flank steak
  • 1 7-ounce can chipotle peppers in adobo sauce, chopped
  • ½ cup balsamic vinegar
  • 3 tablespoons dark brown sugar
  • Chipotle mayonnaise
  • 1 cup mayonnaise
  • 2 tablespoons adobo sauce from the chipotle pepper can
  • Tomato jam
  • 1 bulb garlic, peeled and sliced
  • 1 sweet onion, julienned
  • ½ teaspoon vegetable oil
  • 2 14 ½ ounce cans tomatoes, peeled, and rough-chopped
  • 2 1/2 teaspoons kosher salt
  • ½ teaspoons black pepper
  • ½ teaspoon roughly grated ginger
  • ½ teaspoon cayenne pepper
  • 1 cup dark brown sugar
  • 2 teaspoons hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1 lemon, juiced
  • Tortillas
  • Chef notes

    Elizabeth Heiskell, aka The Debutante Farmer, shares this deliciously different recipe for flank steak wraps that are sure to keep the game-day party fueled. The tomato jam is easy, but takes time, so make it ahead of time and keep a jar in the fridge so it's ready to go.


    To marinate steak:

    Place flank steak, chipotle peppers, balsamic vinegar and brown sugar in a zip lock bag and coat steak evenly. Marinate for at least 24 hours or up to 3 days

    Remove steak from bag, shake off the excess marinade and place on a platter and coat with salt and pepper to taste.

    To make tomato jam:

    Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown.

    Add remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2-3 hours, or until jam is dark and thick, stirring occasionally.

    Pour the jam into sterilized jars. Refrigerate for up to 2 weeks.

    To make chipotle mayonnaise:

    Combine and refrigerate until needed.

    To assemble:

    Place a skillet over high heat, add 2 tablespoons canola oil.

    Once the pan is hot, add flank and cook on high on both sides for 5 minutes per side. (You could always grill this as well.)

    Once flank is done let it rest 10 minutes. Slice very thinly

    Cut flour tortilla in half. Spread tortilla with chipotle mayonnaise, flank steak and dollop of tomato jam. Fold corners or tortilla so that they overlap and form cone-like shape. Secure with bamboo tooth pick and enjoy!!