Chili-Rubbed Hanger Steak Wrap

Ingredients

• For the steak:
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon brown sugar
• 1/2 teaspoon dried oregano
• Salt and pepper
• 1 1/4 to 1 1/2 pound beef hanger steak, sliced into 4 pieces
• 1 1/2 teaspoons olive oil
• For the romaine, dressing, and wrapping:
• 1/4 cup reduced-fat sour cream [I used full-fat plain yogurt and liked it]
• 2 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon chili powder
• 1 head romaine lettuce
• 1/4 cup chopped scallions
• 2-4 whole wheat tortillas or other "wraps," depending on how many lunches you want to get out of this
• 1 1/2 pounds jicama, peeled and julienned
• 1/2 small red onion, halved and thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 2-3 tablespoons fresh lime juice

Directions

1. Set a rack 4 inches below the broiler, then heat the broiler. Cover a rimmed baking sheet or broiler pan with aluminum foil. Stir the chili powder, coriander, sugar, and oregano together with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Put the steaks on the prepared pan, coat them on every side with oil, then press the spice blend over the meat as evenly as you can.
2. Once the broiler is fully heated, cook the steaks under it without flipping for 5-8 minutes for medium-rare; the exact time depends on how thick the meat is. For a hanger steak about 1 inch thick, the cooking may run to 10 minutes with 1 turn halfway through. Move the steaks to a platter, cover them loosely with aluminum foil, and rest for 10 minutes.
3. Whisk together the yogurt, mayonnaise, lemon juice, and chili powder, seasoning with salt and pepper. Pull the romaine apart into leaves, or slice it into ribbons if that sounds better, then wash and dry it.
4. For dinner, dress a handful of romaine leaves with the creamy chili dressing and scatter chopped scallions over the top. Slice the steaks against the grain into 1/4-1/2 inch pieces, depending on what you like, and plate them with the salad.
5. For lunch, cut the meat into 1/4-1/2 inch slices. Smear a thin layer of dressing over a tortilla, add 1 or 2 romaine leaves, and tuck in the steak. Use about 4 ounces of meat, or a little less if you prefer. Add another small drizzle of dressing, finish with chopped scallions, and roll it up.
6. For the jicama slaw, which serves 4, toss all the slaw ingredients together. Serve it right away, or refrigerate it for up to 6 hours. After 1 day or 2 in the refrigerator, it will be less crisp and the cilantro will wilt a bit; if that bothers you, pack everything except the lime juice in a Tupperware, take 1/2 lime with you, and squeeze in the fresh lime juice just before eating.