Featured Recipe

Home Chef Chet Coonrod’s
Steak Wraps with a Mediterranean Influence

Chet Coonrod


Any smallish lean U.S. Wellness beef steak, such as Flank Steak or Tri Tip. (Or do as I did, and use a leftover piece of a larger steak from a previous meal.)

1 Medium Onion
1 Red Bell Pepper (or green)
2-3 Carrots
2-3 Stalks Celery
2-3 Sun-dried tomatoes

1-2 Tablespoon extra virgin olive oil
1-2 Teaspoon minced garlic
Small can of diced green chilies
Juice of a whole lemon (or lime)

1/2 Teaspoon ground cumin
1/2 Teaspoon turmeric
Salt (I prefer Kosher)
Black pepper (fresh ground is best)

Whole grain soft tortillas or pita pockets

SERVES 3 or 4


If you have some leftover steak that's already cooked, this is the perfect time to use it. If not, generously salt and pepper steak and let sit for 10-15 minutes. You may cook steak any way you want: charcoal or gas grill if you have one available, "Foreman" indoor grill, or stove-top grill pan are also fine. Sear steak on both sides but don't over-cook, because it will continue to cook later. Remove from grill and set aside.

Dice all the vegetables into fairly small (1/4 in.) chunks.
After dicing the vegetables, the meat will have rested long enough, so cut it into thin strips (fajita style).

Heat a 40-year-old, well-seasoned cast iron skillet to medium high heat. (Don't have a 40-year-old, well-seasoned cast iron skillet? Go to a yard sale and get one. Seriously. You will never want to use anything else. Mine is so well seasoned that the surface is an actual black hole — it is so black it cannot be seen by human eyes) If you still don't have one, any skillet will do... (I guess)

Add olive oil to hot skillet and heat to almost smoking.
Add onions and stir until they start to turn translucent.
Add celery, peppers, and carrots, cumin, turmeric, salt and pepper, and continue to stir-sauté until onions start to caramelize (turn a little brown) and the rest of the vegetables are semi-tender.

Add garlic and stir for one more minute (no longer or it will scorch.

Stir in tomatoes, chilies (including liquid) and lemon juice. (This will cool the pan and stop the garlic from scorching) Add meat and toss everything until meat is heated through.

Serve in tortilla wraps or pita pockets.

A good side would be a nice crunchy cole slaw, and fruit — maybe a nice watermelon wedge.