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Finished Steak Burrata BLT wraps.

Steak Burrata BLT Wraps

Tender and flavorful steak is reverse seared on the Traeger and then combined with burrata and BLT ingredients to create the most delicious and filling Steak Burrata BLT wraps.
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Equipment

  • Traeger grill
  • Small blender
  • Meater thermometer

Ingredients
  

  • 2 Sirloin steaks
  • 6 strips bacon
  • 1 ball Burrata
  • 2 tbsp hot sauce we used Traeger's Jalapeño & Lime sauce
  • 4 tbsp seasoning we used Five Monkey's Monkey Mex seasoning
  • 1 head butter or gem lettuce
  • 2 cups Campari or grape tomatoes
  • 1 tbsp basil
  • 2 Roasted red bell peppers
  • 1/2 cup mayo
  • Juice of one lemon
  • 1 clove garlic
  • Olive oil
  • Balsamic vinegar
  • Salt & Pepper

Instructions
 

  • Preheat your Traeger Grill to 225*.
  • Season the sirloin steaks by first coating them in hot sauce as a binder.
  • Then season generously all over with the rub of your choice.
  • Insert a Meater thermometer probe in one of the steaks.
  • Pair the probe to the app and set it for Sirloin steak with a desired finish temperature of 135*.
  • Place the steaks in the grill and close the lid.
  • Allow the sirloin steaks to smoke until they reach about 125* internally.
  • While the steak smokes, cook the bacon and chop it into small pieces.
  • Chop the tomatoes and combine in a bowl with the basil and some olive oil and balsamic vinegar.
  • Season the tomatoes to taste with salt and pepper.
  • In the jar of a small blender, combine the mayo, roasted red bell pepper, garlic and the juice of 1/2 a lemon.
  • Puree on high until completely combined. Thin as necessary with additional lemon juice and season to taste.
  • Transfer the sauce into a squirt bottle if available.
  • When the steak is nearing 125*, preheat your Traeger Ranger to high heat.
  • Move the reverse seared steaks to the hot Ranger and continue cooking until the internal temperature nearly reaches 135*. Follow the prompts on the Meater app.
  • Remove the steaks from the grill and tent loosely with foil on a cutting board.
  • Slice the steak against the grain and then cut it into 1/2 inch dice.
  • On a serving platter or cutting board, arrange the lettuce cups.
  • Slice a ball of burrata into 1/2 inch slices.
  • Put a slice of burrata on each lettuce cup.
  • Top with a heaping spoonful of the seasoned tomatoes.
  • Add the steak pieces to each lettuce cup.
  • Drizzle the red pepper aioli all over the lettuce pieces.
  • Sprinkle with the chopped bacon and finishing salt if desired.
  • Serve your Steak Burrata BLT wraps as an appetizer or light main course.