Add warm water to a very large bowl, and add in 1 tablespoon vinegar (any kind). Place the collard leaves into the warm water and allow them to soak for about 10 minutes while preparing the veggies for these wraps.
Once the collards are soaked, remove them from the water, and then remove the stem from the back of each leaf. Use a knife to cut the top half of the stem off the underside of each leaf by running the knife along the leaf, being careful not to cut into the leaf. Watch the video to better understand this step.
Season the steak with salt and pepper.
Heat a skillet over high heat, and lightly drizzle with avocado oil. Add the steak, and sear both sides until steak is done to liking. I prefer these made with the steak on the rare side, so I cook both sides about 3 minutes.
Remove the steak from the skillet, and allow to rest for about 5 minutes before slicing.
Add veggies and steak to the center of each collard green. Fold the top and bottom ends of the leaves into the center, and then wrap like a burrito as tightly as possible. Slice each collard green wrap in half.
Serve fresh with dipping sauce.
I serve these immediately and do not store them premade because the steak is on the rare side and I don't think it's great cold.