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Creating the ULTIMATE Super Food Steak Wrap | What's For Lunch Presented by Primal Kitchen
Barstool Sports
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10/2/2024
Donny Enriquez | Chef Donny: Cooking with Guests
Category
🥇
Sports
Transcript
Display full video transcript
00:00
Yo Donnie, What's for Lunch?
00:03
You know what?
00:04
Let's mix it up.
00:05
Let's do something healthy.
00:06
Works for me.
00:07
Let's get cooking.
00:08
♪ I'm a private chef, cook for money, yeah. ♪
00:15
Guys, welcome back to What's for Lunch,
00:17
solo episode today.
00:18
Today we're gonna mix it up.
00:19
A lot of guests, it's not always the healthiest meals
00:22
that we're making.
00:23
So today we're making a superfood steak wrap
00:25
brought to you by Primal Kitchen.
00:27
Today we're gonna use our avocado lime mayonnaise
00:29
to make this wrap.
00:30
Not much to this.
00:31
This is really what I have in my pantry.
00:32
We're gonna turn it into a wrap, which is easy to do.
00:34
I have some spinach, I have a sweet potato,
00:37
zucchini here, some baby artichokes, avocado,
00:40
lemon, and then the star of the show,
00:41
we have a strip steak here.
00:42
You can make this completely vegetarian if you want,
00:44
or you can add the meat, protein of choice.
00:46
Fish would work great.
00:47
Chicken, of course, works great.
00:49
But this is gonna be very, very healthy today.
00:51
So without further ado, let's get cooking.
00:54
All right, so we'll get started here.
00:55
First thing is first, we have to get our sweet potato
00:57
roasted in the oven.
00:58
That's gonna take the most time.
01:00
The zucchini, I'm gonna throw in with that.
01:01
I'm gonna roast this.
01:02
You could saute this, you could eat it raw.
01:03
And this is a great one too, guys,
01:05
if you're looking to meal prep,
01:06
you can make all this in advance.
01:08
So you can have your sweet potato cooked,
01:09
you can have your zucchini, have your artichoke peeled,
01:12
even have your steak made,
01:13
and then you can assemble five different wraps,
01:14
three different wraps, whatever,
01:16
and you have a great meal all week.
01:18
For our sweet potato here, I'm gonna do just a dice on it.
01:21
Try to get little cubes.
01:22
I want pretty small pieces, not tiny, but relatively small,
01:25
just because that's gonna help them
01:26
roast up a little faster.
01:28
And then whatever size we do with the sweet potato,
01:29
we're gonna match that with the zucchini.
01:31
Something like that.
01:32
Doesn't always have to be the exact same,
01:34
just a rough little dice on there.
01:35
And this, I'm gonna hit with a little bit
01:37
of Primal Kitchen extra virgin olive oil here.
01:40
Salt and pepper.
01:44
Perfect, and then this we'll put into an oven at 425
01:47
for about, I don't know, 15, 20 minutes,
01:50
just until that's all softened up
01:51
and we have a little bit of color on that.
01:53
All right, next, we'll move on
01:54
to our baby artichokes here.
01:56
Now, with baby artichokes,
01:57
there's not much of the artichoke
01:59
that you're actually able to use.
02:00
We're gonna cut the top off, trim the stem,
02:02
and we have to peel all this outer layer off.
02:03
So you're gonna be like, I'm throwing a lot away.
02:05
That's just how it is with artichoke,
02:07
especially with baby artichokes.
02:09
Top comes off.
02:10
You just wanna peel until you have no more dark green.
02:13
You really want that light, pale, barely green,
02:16
more of a yellowy color.
02:18
And then this, we still have to trim.
02:20
We'll get a paring knife here.
02:21
You'll just trim back.
02:24
Then we'll cut that in half.
02:26
This we can saute up.
02:27
Yeah, and see, these are already oxidizing super quick.
02:30
This is yellow.
02:30
If you wanna prevent oxidization,
02:32
we're gonna saute these so I don't really care.
02:34
To help with anything oxidizing,
02:35
from avocados to artichokes to potatoes,
02:37
a little bit of lemon juice
02:39
will slow down that oxidization.
02:41
This is all garbage.
02:43
Now these, I'm gonna take Primal Kitchen
02:45
extra virgin olive oil, salt, some more lemon.
02:48
Give that a toss.
02:51
Set that aside.
02:52
We're gonna saute these with a little bit of garlic,
02:53
so I'm gonna get that chopped now.
02:55
We'll get a pan on medium-high heat here,
02:57
and then we'll go in with those little baby artichokes.
02:59
You're just looking for a brown.
03:01
Like sauteing anything,
03:02
you're looking for that little bit of char.
03:03
Get a nice little crisp on there.
03:05
That's what you're looking for.
03:06
Right there.
03:07
So while those artichokes are sauteing,
03:09
we're gonna go ahead and we'll get our steak cooking here.
03:11
Now with any kind of steak,
03:12
it's nice to have it sitting out for about half an hour
03:15
so it comes up to room temperature.
03:16
We're not gonna be using olive oil.
03:18
We're gonna be using Primal Kitchen avocado oil.
03:20
Much higher smoke point than olive oil,
03:22
so it's great for a high heat cooking
03:23
like you need for a steak.
03:24
If you wanna be using this stuff in Primal Kitchen,
03:26
they do it all.
03:26
The steak goes in.
03:28
And of course, the first side was salted.
03:30
Now salt the side that's up.
03:32
Plenty of salt on that steak.
03:33
All right, things are coming together now.
03:35
Once everything is cooked, the steak is done.
03:36
We'll assemble, and then we'll have our wrap.
03:38
And then to these artichokes,
03:40
now that they're basically done cooking,
03:41
so the garlic goes in last
03:43
just because I don't want the garlic to burn at all.
03:45
Let that garlic kind of fry up in there.
03:46
Beautiful.
03:47
Just wanna cook the garlic until it's fragrant.
03:49
So right now it's pretty aromatic.
03:50
It's frying up.
03:51
When it starts to turn slightly brown,
03:53
like a little bit tan, that's it.
03:55
Pull it off.
03:56
You're done.
03:57
You're good to go.
03:58
But do not overcook the garlic.
03:59
Okay, so that's done.
04:00
I'll take that off the heat.
04:01
The steak's gonna continue cooking
04:02
on high heat right there.
04:04
Everything else is done.
04:06
Steak, we're gonna cook to medium rare,
04:07
so two minutes on the first side,
04:09
two minutes on the second side,
04:10
and then flip for like a minute, a minute.
04:12
Let's take a look at this.
04:14
Yeah, nice here.
04:15
Okay, while the steak finishes cooking,
04:16
we can finish prepping our final ingredients,
04:18
which is just an avocado.
04:20
And I have some beautiful grape tomatoes here.
04:22
I've rinsed them off.
04:23
All that you need to do, cut them in half.
04:24
If there's a stem, cut the stem off.
04:26
Look at the color on these.
04:28
These are gonna be great.
04:28
Steak's looking really nice.
04:30
You got a great sear.
04:31
That's what you're looking for,
04:31
even sear all the way through, a good color.
04:33
And then we have an avocado.
04:35
We're gonna do just a simple little cross-section dice,
04:38
and you'll notice, you can flip it out, and boom.
04:40
Comes right out of the avocado.
04:42
Little salt to that.
04:44
Little salt to those tomatoes.
04:45
Perfect.
04:46
And again, so this avocado now,
04:47
I'm only using half of it.
04:48
Trick to keep it to not oxidize, not turn brown,
04:51
again, a little bit of lemon juice right on the outside,
04:53
and then I'm gonna wrap it in plastic wrap.
04:55
With that lemon juice,
04:55
that little barrier will help with the oxidization.
04:57
Trust me.
04:58
All right, that steak is cooked perfectly.
04:59
We can take this off, let that rest.
05:01
While that's resting,
05:02
we can start to assemble, though, the rest of our wrap.
05:04
The nice thing about this induction
05:05
is it stays nice and warm.
05:07
So whenever you're doing a wrap,
05:08
you gotta get it nice and hot so it's malleable.
05:10
More pliable that way, it's not gonna rip.
05:12
So we're gonna let this thing warm up,
05:13
just on the residual heat of that hot plate.
05:15
And this too, I mean, you can sub out the wrap
05:17
if you wanna do a bowl, just have spinach as your base.
05:19
Boom, you have a spinach bowl right there.
05:21
All right, this thing is nice and warm.
05:22
Let's get to assembling.
05:24
That'll go down first.
05:25
First thing we're gonna go down with
05:26
is our Primal Kitchen Avocado Lime Sauce.
05:28
This stuff is delicious.
05:29
It's super tangy, you get a nice lime
05:31
coming all the way through, a nice avocado.
05:33
And it's made with 100% avocado oil.
05:35
There's no seed oil, so this is a very healthy,
05:37
usually mayonnaise or any aioli as the base
05:40
is always some kind of seed oil crap.
05:42
Not with Primal Kitchen.
05:43
If you're on any kind of strict diet, don't worry.
05:46
Primal Kitchen has got you.
05:47
So that's gonna be our base.
05:48
We'll spread this out.
05:49
Making sauces, that's the step that takes a lot of time.
05:52
Right here, Primal Kitchen kind of saved our ass.
05:54
They have this beautiful avocado lime
05:56
that's gonna play perfectly with what we're making here.
05:59
Mm, it's very limey, so good, so refreshing.
06:01
It's got a nice little zing to it too.
06:03
Next, we'll go down with our spinach.
06:04
And we're doing raw spinach.
06:06
All we do is just wash this, let it dry out,
06:08
and that's all you're gonna do.
06:09
As you start to cook vegetables,
06:11
and the more heat you add to it,
06:13
the more it cooks, the less nutrients you get.
06:15
So raw form of any vegetable is really
06:18
where you're gonna get the highest form of nutrients.
06:19
So spinach, we're gonna leave raw.
06:21
Next, we have our roasted sweet potatoes
06:23
and zucchini that can go on.
06:25
Then, our artichokes and garlic.
06:27
Gonna slice the artichokes just a little bit
06:30
to make them fit a little better.
06:31
Some artichoke in there.
06:33
Okay, looking great.
06:34
Time to slice our steak,
06:35
and then we'll finish topping it off.
06:36
We'll wrap this thing up, and can't wait to eat.
06:39
Steak, 45 degree angle of that knife.
06:41
You get a little slightly larger pieces
06:42
as you cut at an angle.
06:43
Surface area increases.
06:44
I can't explain the science behind it.
06:46
I just know it works.
06:47
Oh, yeah.
06:48
Oh, man.
06:49
That is beautifully cooked.
06:51
Look at that.
06:52
Gorgeous.
06:55
Oh, man.
06:56
Whenever you slice steak,
06:57
this is what this salt is used for,
06:58
the nice flaky salt.
06:59
You put it on the sliced meat.
07:01
That's when you use that.
07:01
All right, now let's go with our steak.
07:04
Beautiful.
07:05
That's perfect.
07:06
We don't need all of it.
07:07
We don't need to overload it.
07:08
Save that for later.
07:10
To finish, a little bit more Primal Kitchen avocado lime.
07:12
Just drizzle that on top.
07:14
Avocados, cherry tomato,
07:16
and then a little bit of feta cheese.
07:20
Come on.
07:22
Black pepper.
07:23
Primal Kitchen olive oil.
07:25
Little bit of lemon.
07:25
Okay, now we're done.
07:26
That's it.
07:27
All right, here comes the challenge.
07:28
Wrapping this thing.
07:29
Sides come in.
07:30
Oh, we got this.
07:31
This will be no problem.
07:33
I'm gonna push everything a little bit to the back here.
07:35
Now you get to this stage,
07:36
you don't want to rush it.
07:37
You don't want to break it.
07:38
Keep everything nice and tucked.
07:40
Oh, nailed it.
07:42
Now, it's perfectly good.
07:43
This is good like this.
07:44
I mean, I nailed that.
07:45
Come on, we nailed that.
07:46
Perfectly fine like this.
07:47
I like to just take it now.
07:48
We're gonna put it on a pan.
07:49
No fat, nothing needed.
07:50
Just for five minutes.
07:51
We get a nice seal on the wrap.
07:53
A little bit of crispiness.
07:54
Cheese can melt a little bit.
07:55
Everything gets reheated.
07:56
And look at that.
07:57
We have a beautiful steak spinach wrap right here,
08:00
ladies and gentlemen.
08:01
I cannot wait to cut that thing open.
08:04
Wow.
08:06
Look at that.
08:08
Oh my God, what a cross section.
08:10
We have our steak.
08:11
We have our spinach.
08:12
All those beautiful roasted vegetables in there.
08:14
And that sauce.
08:16
That avocado lime sauce is just oozing out.
08:19
This is gonna be so good.
08:20
All right, guys, there's only one thing left to do.
08:22
I'm gonna dive right in here.
08:26
Mm, that's so good.
08:29
That is so good.
08:30
So good and so healthy.
08:31
That's a superfood spinach wrap right there.
08:33
All thanks to Primal Kitchen.
08:34
Right now, go check out their avocado lime sauce.
08:37
It's delicious.
08:37
It's making this thing pop.
08:38
It's keto friendly.
08:39
It's paleo friendly.
08:40
It's available at Whole Foods.
08:41
Go check them out, guys.
08:42
Primal Kitchen.
08:43
That's gonna do it for this episode of What's for Lunch.
08:44
Solo up.
08:45
See you guys next time.
08:46
Peace.
08:49
Mm, damn, that's good.
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