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Tantuni (Turkish Steak Wraps) Recipe

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4.4 from 6 reviews

Tantuni is a traditional Turkish street food featuring thinly sliced, spiced flank steak sautéed to golden perfection and wrapped in soft lavash bread with a fresh tomato, onion, and parsley salad. This quick and flavorful wrap is seasoned with sumac, paprika, and Aleppo pepper, delivering a perfect balance of tangy, spicy, and savory notes, ideal for a delightful lunch or dinner.

Ingredients

Salad and Seasoning

  • 1 small red onion, thinly sliced into half moons
  • 2 teaspoons sumac
  • Kosher salt, to taste
  • 3 Roma tomatoes, finely chopped
  • 1 bunch flat leaf parsley, finely chopped
  • 2 lemons (1 juiced, 1 cut into wedges)
  • 1 teaspoon Aleppo pepper (optional, divided)

Steak and Cooking

  • 1 1/2 pounds flank steak
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons paprika
  • 3/4 cup hot water

Wrap

  • 6 sheets of homemade lavash or burrito-size flour tortillas as substitute

Instructions

  1. Make the sumac onions: In a medium bowl, combine the thinly sliced red onion, 2 teaspoons of sumac, and a small pinch of kosher salt. Massage the mixture with your hands until the onions soften and the seasoning is well incorporated.
  2. Add more to the onions: To the same bowl, add the finely chopped tomatoes, chopped parsley, half teaspoon of Aleppo pepper (if using), and additional salt to taste. Juice one lemon into the mixture and toss everything together thoroughly. Set aside along with lemon wedges.
  3. Sear the steak: Trim any fat from the flank steak and cut the meat into small cubes roughly the size of sugar cubes. Heat olive oil in a medium pan over medium-high heat until shimmering. Add the steak cubes and stir continuously for about 8 minutes until the meat releases its juices, reabsorbs them, and turns golden brown.
  4. Finish the steak: Season the browned steak with paprika, the remaining half teaspoon of Aleppo pepper if using, and about 1 teaspoon kosher salt. Stir well, then pour in hot water. Reduce heat to medium and simmer uncovered for approximately 5 minutes to slightly reduce the liquid and concentrate flavor.
  5. Soak the lavash: Lower the heat to low and keep the meat in the pan. Place one lavash sheet directly over the meat, pressing it gently with your hands or a spatula to encourage it to soak up the flavorful juices and steam-soften for at least 30 seconds until it develops a nice golden color.
  6. Build the wrap: Using tongs, transfer the soaked lavash to a serving plate with the soaked side facing up. Spoon a thin line of cooked steak near the edge of the bread, adding a little of the gravy from the pan on top. Follow with a line of the tomato and onion salad. Avoid overfilling to maintain easy rolling.
  7. Roll and enjoy: Roll the lavash over the fillings by pulling towards you and rolling from top to bottom to form a long, skinny wrap resembling a burrito or tube. Bend gently into a U-shape, if possible, and enjoy eating from both open ends, squeezing fresh lemon juice into the top opening for added brightness. The last bite will contain the delicious pooled juices at the base of the U. If the bread breaks, feel free to roll or fold more like a standard wrap.
  8. Repeat: Repeat the soaking, filling, and rolling process with the remaining lavash and steak mixture. Serve the tantuni wraps hot for the best taste experience.

Notes

  • You can substitute lavash bread with burrito-size flour tortillas if unavailable.
  • Adjust Aleppo pepper quantity or omit it if you prefer less heat.
  • Pressing the lavash on the meat is crucial to absorb the flavorful juices and soften the bread.
  • Tantuni is best enjoyed fresh and hot as the bread absorbs the meat’s juices quickly.
  • For a vegetarian version, substitute the flank steak with grilled mushrooms or spiced eggplant slices.

Find it online: https://yumntasty.com/tantuni-turkish-steak-wraps-recipe/