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Summertime Steak Lettuce Wraps
Prep: 25 minutes plus standing
Grill: 10 minutes • Serves: 2
Cilantro-Lime Chimichurri
1jalapeño pepper, seeded and finely chopped (about 2 tablespoons)
1/4cup chopped fresh cilantro leaves
1tablespoon fresh lime juice
1teaspoon PICS Dijon mustard
1teaspoon PICS granulated sugar
1/2teaspoon PICS salt
1/4teaspoon PICS ground black pepper
1pinch ground cayenne pepper
1/4cup PICS extra virgin olive oil
Lettuce Wraps
1ear of corn, silk and husk removed
1small red onion, cut into 1/4-inch-thick slices
2teaspoons PICS extra virgin olive oil
1teaspoon favorite steak seasoning
1ripe avocado, peeled, pitted and cut into 1/2-inch chunks
1cup halved Full Circle grape tomatoes
6large butter lettuce leaves
1.Prepare outdoor grill for direct grilling over medium-high heat.
2.Prepare Cilantro-Lime Chimichurri: In small bowl, whisk together garlic, jalapeño, cilantro, lime juice, mustard, sugar, salt, pepper and cayenne; slowly add oil while whisking constantly.
3.Prepare Lettuce Wraps: Coat steak, corn and onion with oil; sprinkle with steak seasoning. Place steak, corn and onion on hot grill rack. Cook corn and onion 3 to 5 minutes, turning frequently to brown all sides or until lightly charred; transfer to cutting board. Cook steak 10 to 12 minutes or until internal temperature reaches 145° for medium doneness, turning once halfway through cooking. Transfer steak to cutting board and loosely cover with aluminum foil; let stand 5 minutes.
4.Cut corn from cob and thinly slice steak across the grain. Serve steak topped with onion, corn, avocado and tomatoes in lettuce leaves drizzled with chimichurri.
Approximate nutritional values per serving:
882 Calories, 65g Fat (16g Saturated), 125mg Cholesterol,
418mg Sodium, 27g Carbohydrates, 9g Fiber, 42g Protein