Search My Blog

Saturday, January 9, 2010

Chili Dusted Steak Wraps with Red Cabbage Slaw

Sometimes, I just crave meat. Not that it's a bad thing. Although, I often hear that red meat is not good for my health, or that it will not digest well, sit in my stomach, and prevent me from sleeping. I am not sure if I believe any of this though. I think everything in moderation can be good for you, and this includes red meat.

However, just so you know, this recipe is not just about one big hunk of meat. It's also about the spices that are massaged into the meat and the veggies that accompany it. As I've said before, it is all about balance, and this quick meal will satisfy any meat craving in a healthy and balanced way.

But quick and healthy doesn't have to mean bland and boring! These steak wraps are packed with flavor and texture, and are so colorful that they don't need a fancy table set up to be an impressive meal for entertaining! And accompanied by the Perfect Margaritas makes this meal even better!

Chili Dusted Steak Wraps with Red Cabbage Slaw
Inspired by the Chili-Rubbed Steak Tacos recipe from “Healthy Appetite with Ellie Krieger”
Serves 2

For the Steak
400 grams Sirloin Steak, cut about 1 inch thick
1 tbsp Chili Powder
2 Cloves Garlic, minced
1/4 tsp Ground Cinnamon
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Cayenne Pepper

For the Slaw
3 cups Red Cabbage, shredded
1 Carrot, grated
1 Red Pepper, thinly sliced
1 Small Onion, thinly sliced
1 cup Cucumber, halved and thinly sliced on bias
1/2 cup Chopped Cilantro

For the Dressing
Juice of 1 Lemon (about 1/4 cup)
Zest of 1 Lemon
1 tbsp Grainy Dijon Mustard
1/8 cup Extra Virgin Olive Oil
1/4 cup Plain Yogurt
Salt and Pepper to taste

4 pieces of Wrap Bread (Flour tortillas, Corn Tortillas, Iranian or Arabic flat bread)

In a small bowl stir together chili powder, garlic, cinnamon, salt, black pepper, and cayenne pepper. Massage this spice rub on both sides of the steaks.

In a grill pan on high heat, grill the steaks for about 4 minutes on each side (medium rare). Remove from grill and let rest for 15 minutes.

Meanwhile, in a small jar or reusable container with a lid, combine the lemon juice and zest, grainy dijon, olive oil, and yogurt. Put on the lid and shake well until the dressing is combined and creamy. Add salt and pepper to taste. In a large bowl, combine all the ingredients for the slaw. Drizzle the dressing over the slaw and toss to coat.

To serve, slice the steak thinly and place on a serving plate. Serve with the slaw and some wrap bread. Or, if you want to wrap them for your guests, place some slaw in the centre of the wrap. Top with some thinly sliced steak. Roll, ensuring that you fold the bottom end in to avoid dripping. Enjoy!


  1. Wow, those fajitas look great. I love doing that with steak and purple cabbage is one of my favorites.

  2. Don't feel too guilty about eating a bit of beef. It's a good source of protein, B12, zinc and iron. Love the recipe! Beef, chili and red cabbage. Yum.

  3. This looks like a wonderful way to enjoy red meat! As Liz noted, there's a lot to be said for the vitamins and minerals in beef.

  4. That steak looks amazing. We don't eat beef too often, but boy, when we do, we try to enjoy it in something satisfying like this recipe!

  5. Hey, this is so interesting! Looks yummy! Do chk out my latest post on Good Food, Great people!

  6. This is my kind of good eats. This is a wonderful recipe and I really like your site. Great recipes and great photos. Will return back for another visit soon. Thank you for sharing,
    Cheers, PT
    You can visit me at

  7. Every now and then...I know what you mean. The steak looks cooked to perfection.