Spanish-Style Pork Steak Wraps

These were really great!  I found the original recipe from FoodNetwork.com.  

It was easy to prep; you just mix the marinade with the meat and allow it to sit for 24 to 48 hours and you're good to go!

I especially liked the sour cream sauce!  It is a great combo of cilantro {you could use parsley if you don't like cilantro}, lime/lemon and sour cream!

Ingredients for Steak:

-1 to 2 tbsp fennel seed {I only had about 1 tbsp, so I used what I had}

-2 tbsp black pepper

-1 tbsp smoked paprika {or 1 tbsp sweet paprika plus 1 tsp liquid smoke}

-1 tbsp salt

-3 to 5 pounds bone-in pork steak

-2 tsp ground garlic

-1/2 cup red wine vinegar

-3 tbsp olive oil

Ingredients for Sauce:

-1/2 cup fresh cilantro, chopped

-juice of 1 lime or lemon

-1 cup sour cream

Extras:

-corn or flour tortillas

-lettuce, optional

-chopped or sliced tomato, optional

-thin sliced cucumber, optional

Process:

1. Toast fennel seed in a small pan over medium-low heat, until fragrant.

2. Place toasted fennel seed in a coffee/spice grinder or crush with a mortar and pestal.

3. In a large air-tight container combine toasted ground fennel seeds, pepper, paprika {liquid smoke}, salt, garlic powder, red wine vinegar and olive oil.  Whisk well to combine.

4. Coat steaks in marinade and refrigerate for 24 to 48 hours, shake occasionally to coat steaks.
5. For the sauce, mix together sour cream, lime/lemon juice and cilantro.

6. Combine well and pour into a air-tight container until serving time.

7. Grill steaks or place them on a broiling pan and broil until cooked through.  Flip to brown both sides.

8. Remove steaks from oven and allow to rest for about 10 minutes.

9. Then, de-bone the steaks and slice into thin strips.

10. Serve steak with corn or flour tortillas and the prepared sour cream sauce.