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Preheat oven to 375°F (190°C).

Prepare the Elote-Style Corn Mixture: Empty the can of whole kernel corn into a medium pot. Add butter, salt, and black pepper. Heat on the stove over medium heat, stirring occasionally, until the butter is melted and the corn is warmed through, about 5 minutes.

Remove the corn from heat. Stir in mayonnaise, chopped cilantro, and the juice from five limes. Mix thoroughly with a wooden spoon. Add the crumbled Cotija cheese and stir until well combined. Taste and adjust seasoning if necessary. Transfer the corn mixture to a metal pan and keep warm.

Cook the Tri-Tip Steak: Heat a flat-top griddle or large cast-iron skillet over medium-high heat. Place the pre-marinated tri-tip steaks on the hot griddle and sear for 3-4 minutes per side until a good crust forms.

Transfer the seared steaks to a baking sheet and finish in the preheated oven for 8-12 minutes, or until desired doneness (medium-rare is recommended). Remove from oven and let rest for 10 minutes before slicing.

While the steak rests, prepare the Seasoned Black Beans: In a small saucepan, combine the rinsed and drained black beans with salt, black pepper, cumin, and dried oregano. Heat over medium-low heat until warmed through, about 5 minutes, stirring occasionally.

Prepare the Caesar Salad: In a large bowl, combine the chopped romaine lettuce with Caesar dressing. Toss until the lettuce is evenly coated.

Dice the rested tri-tip steak into small, bite-sized cubes on a cutting board.

Assemble the Wraps: Lightly toast the large flour tortillas on the griddle or in a dry skillet for about 30 seconds per side until warm and pliable. Lay a toasted tortilla flat on a cutting board. Spread a layer of Caesar salad across the tortilla, leaving a border.

Add a scoop of the elote-style corn mixture, followed by a portion of the seasoned black beans, and then several pieces of the cubed tri-tip steak. Finish with a sprinkle of crispy fried onions.

Fold the sides of the tortilla inward, then roll tightly from the back to the front to create a burrito-style wrap. Briefly place the assembled wrap seam-side down on the hot griddle for 30 seconds to seal, then serve immediately.


Preheat oven to 375°F (190°C).

Prepare the Elote-Style Corn Mixture: Empty the can of whole kernel corn into a medium pot. Add butter, salt, and black pepper. Heat on the stove over medium heat, stirring occasionally, until the butter is melted and the corn is warmed through, about 5 minutes.

Remove the corn from heat. Stir in mayonnaise, chopped cilantro, and the juice from five limes. Mix thoroughly with a wooden spoon. Add the crumbled Cotija cheese and stir until well combined. Taste and adjust seasoning if necessary. Transfer the corn mixture to a metal pan and keep warm.

Cook the Tri-Tip Steak: Heat a flat-top griddle or large cast-iron skillet over medium-high heat. Place the pre-marinated tri-tip steaks on the hot griddle and sear for 3-4 minutes per side until a good crust forms.

Transfer the seared steaks to a baking sheet and finish in the preheated oven for 8-12 minutes, or until desired doneness (medium-rare is recommended). Remove from oven and let rest for 10 minutes before slicing.

While the steak rests, prepare the Seasoned Black Beans: In a small saucepan, combine the rinsed and drained black beans with salt, black pepper, cumin, and dried oregano. Heat over medium-low heat until warmed through, about 5 minutes, stirring occasionally.

Prepare the Caesar Salad: In a large bowl, combine the chopped romaine lettuce with Caesar dressing. Toss until the lettuce is evenly coated.

Dice the rested tri-tip steak into small, bite-sized cubes on a cutting board.

Assemble the Wraps: Lightly toast the large flour tortillas on the griddle or in a dry skillet for about 30 seconds per side until warm and pliable. Lay a toasted tortilla flat on a cutting board. Spread a layer of Caesar salad across the tortilla, leaving a border.

Add a scoop of the elote-style corn mixture, followed by a portion of the seasoned black beans, and then several pieces of the cubed tri-tip steak. Finish with a sprinkle of crispy fried onions.

Fold the sides of the tortilla inward, then roll tightly from the back to the front to create a burrito-style wrap. Briefly place the assembled wrap seam-side down on the hot griddle for 30 seconds to seal, then serve immediately.
