I’ve been wanting to make these Shaved Steak Wraps for some time and after a day of making spices I had some extra Cedar Oak Farms Coffee Rub and decided today was the day. I love these wraps. Although wrap is deceiving since most wraps are cold meat sandwiches wrapped in flatbread. This is rather dinner wrapped in a packet. It has tender slices of shaved strip steak seasoned in a rich robust coffee rub, shredded potato, and cheese curds.
A little bit about cheese curds, cheese curds are moist pieces of curdled milk which doesn’t sound as appetizing as they are, but there are delicious. I first had cheese curds in Green Bay, WI (hubby unwisely dragged this Chicago girl to a Packer game. I thought about divorce, but I had the children to consider. Instead, I took him to a Bear/Packer game in Chicago. He endured enough punishment sitting among us Bear fans in PACKER gear.) Cheese curds are quite popular in Quebec, Canada where they are used in a dish called poutine. They are also the mother milk of most all Wisconinans. I’m able to buy them in my deli section. If you do not have access to cheese curds just use shredded cheese.
Shave 1 pound of strip steak, some deli’s offer shaved beef or you can ask your butcher to shave it for you. If all else fails, just slice into very think long strips. Toss it with 2 tablespoons coffee rub. I like Cedar Oak Farms brand. It is crafted with 100% Colombian coffee and nine other herbs and spices perfectly blended for a robust flavor that enhances the natural flavors in beef. Massage the rub into the meat and let sit for 15 minutes allowing the spice to absorb into the meat.
Wash and peel 1 baking potato like russet. Shred in a food processor that has been fitted with a shredding disc attachment.
In a medium skillet brown the meat with the shredded potato in 1 – 2 tablespoons of olive oil over medium heat for 10 minutes. Remove from heat. Add 5 ounces of white cheddar cheese curds and mix. Cover and set aside letting the cheese melt.
In a medium bowl, add 2 cups cake flour, 2 tablespoons vegetable oil, and 1 cup very hot water. Mix until blended. If sticky add more flour until the dough easily forms a ball. Transfer the dough to a clean working surface that has been lightly floured with flour. Knead until soft and pliable, about 5 minutes. Cover with a towel and let sit for 5 minutes.
Warm a large nonstick skillet over low heat as you work the dough. Pull a small amount of dough, about the size of a golf ball, from the ball. Roll into a 10” circle. The dough will be quite soft and roll out easily. Use a light hand when working with the dough.
Fill the center with some meat filling. Fold the dough over the filling starting at the short ends followed by each side flipped over the other. Set aside and repeat until you have about 8 filled wraps. I do not have any issues with the dough sticking to itself, but if you do just brush some melted butter on the inside seams and lightly press together.
Working in batches of two, place the rolled wrap in the warmed skillet increasing the heat to medium. Cook until golden brown, about 3 – 5 minutes; turn and brown the other side. Wrap in foil and place in a warming oven. Set your oven to the lowest possible setting, mine is 170°F, and keep warm as you finish the rest of the wraps.
Malt Vinegar Aioli:
I like to serve this with a malt vinegar aioli. Mash 2 cloves of minced garlic in the bottom of a small bowl. Add 1 cup of mayonnaise, ¼ cup malt vinegar and 1 tablespoon Dijon mustard and mix together. You may salt and pepper if you wish, but I find the ingredients add enough taste and really doesn’t need the extra seasoning.
- 1 pound strip steak, shaved
- 2 tablespoons coffee rub
- 1 large russet potato, shredded
- 1 tablespoon olive oil
- 2 cups cake flour
- 2 tablespoons vegetable oil
- 1 cup boiling water
- Flour for dusting
Sprinkle the beef with the coffee rub and using your fingers massage in the rub thoroughly covering all the meat pieces. In a medium skillet heat the oil over a medium heat; add the beef and potato and brown the meat stirring occasionally until no longer pink, about 8 – 10 minutes.
In a medium bowl, add flour, oil, and hot water. Mix until crumbly.
Dust a clean wooden board or work area with flour. Turn the dough onto the board and knead until soft and pliable, about 5 minutes. If sticky add a little four.
Cover the dough with a towel and let rest for 5 minutes.
On low setting, warm a large nonstick skillet as you work with the dough.
Divide the dough into 8 – 10 golf ball size pieces. Working with one ball at a time roll into a 10” circle.
Fill the center with filling. Fold the dough over the filling starting at the short ends followed by each side flipped over the other.
Place the rolled meat in the warmed skillet increasing the heat to medium. Work in batches of 2; cook for 5 minutes, or until golden brown. Turn and cook the other side to a golden brown, about 3 – 5 minutes.