Jake Widmann

1. If making your own mayo: Combine 1 whole room-temp egg, 1/2 juiced lemon, 1 tsp Dijon mustard, 1/2 tsp salt, and 1 cup avocado oil (adding oil last) in a quart mason jar. Blend with a stick/immersion blender until emulsified. Set aside.
2. For the 1000 Island Dressing: Combine 3/4 cup mayo, 1/4 cup ketchup, 2 tbsp finely diced red onion, 2 tsp finely diced pickles, 1 tbsp parsley (fresh or dried), 1/2 lemon (juiced), 1 tbsp Worcestershire sauce, 2 tbsp sour cream, and 1-2 tsp horseradish. Shake until well combined and place into the fridge.
3. Prepare the steaks: Combine all spices (1 tbsp + 1 tsp sea salt, 1 tsp cane sugar, 2 tsp black pepper, 2 tsp coriander, 2 tsp mustard powder, 2 tsp garlic powder, 2 tsp onion powder). Drizzle cube steaks with olive oil, then sprinkle generously with the seasoning mixture. Massage the seasoning into the steaks. Flip and repeat for the other side and all remaining cube steaks.
4. Cook the steaks: Melt butter in a pan over medium heat. Add the seasoned cube steaks and cook for about 5 minutes until a light crust/sear forms. Flip and repeat on the other side. Remove the steaks from the pan and place them onto a plate, covering with a bowl to allow steam to trap inside.
5. Slice the steaks: Once the steaks are done cooking, slice them into thin strips, then cut the strips into 1-2 inch long pieces. Add them to a bowl, pour any accumulated juices over top, and toss to coat.
6. Assembly: Take a tortilla. Layer with a slice of Swiss cheese, then about a tablespoon of the 1000 Island dressing, followed by squeezed dry sauerkraut, then the sliced steak. Add a little more sauce. Fold in the sides of the tortilla, then roll it up tightly.
7. Finish the wraps: Warm a clean pan to medium heat. Place the assembled wraps seam side down and cook until golden brown. Continue cooking, turning to ensure all four sides are golden brown. Repeat for the remaining wraps.