🔧 Assembly Instructions

🍳🔪 Essential Tools
Sous Vide Cooker, Container, Meat Thermometer, Cast Iron Skillet, Salad Spinner, Vacuum Sealer, Vacuum Seal Bags, Sharp Knife, Cutting Board

(🛠️Click here to grab your KitchenBeta tools and start compiling your essentials!)

1️⃣ Prep the Steak (Advance Work)

• Take out a vacuum-sealed, pre-seasoned NY Strip steak from the freezer.
• If prepping fresh: Dry it uncovered in the fridge for 24 hours with salt. Once dry, season well with Montreal steak seasoning, vacuum seal, and freeze.

2️⃣ Sous Vide Cooking

• On cook day, heat the sous vide water bath to your desired temp:
  • Medium-rare: 132°F (56°C)
  • Medium: 137°F (58°C)
  • Medium-well: 142°F (61°C)
• Cook for 4 hours, then remove the steak from the bag and pat it completely dry.

3️⃣ Prepare Wrap Ingredients

• While the steak is drying, slice:
  • Avocados
  • Cherry tomatoes
  • Lettuce
  • Green bell peppers (long slices)
  • Onion
• Get GF spinach wraps ready.

4️⃣ Sear the Steak

• Heat a cast iron skillet on high.
• Sear steaks for ~45 seconds per side for a crisp crust.
• Let them rest, then slice into bite-sized pieces.

5️⃣ Sauté the Veggies

• In the same skillet, cook sliced bell peppers & onions for ~2 minutes until softened.

6️⃣ Assemble the Wraps

• Spinach Wrap:
  • Layer lettuce, avocado slices, steak pieces, tomatoes, bell peppers, and onions.
  • (Optional: Add Avocado Crema or Chimichurri for extra flavor.)
• Keto Lettuce Wrap:
  • Add grated cheddar, steak slices, more cheese, tomatoes, bell peppers, and onions.
  • Top with salsa, sour cream, and a squeeze of lime.

💡 Game-Changer: Want an extra boost of green? Double the avocado for Eagles energy! 🦅