Description
Make this Summer Steak Wrap for a light and delicious lunch!
Ingredients
- 1-2 heads iceberg lettuce
- ½ pound skirt steak
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- Kosher salt
- Freshly ground black pepper
- 1 ear of corn, shucked, or ½ cup frozen corn kernels, defrosted
- 1 avocado, sliced
- 3 tablespoons Cotija cheese
- 2-3 tablespoons creamy chive dressing or your favorite creamy store-bought dressing
- Marinated Red Onions or chopped green onions
- Chives, for garnish, finely chopped
- Cilantro, optional
- Lime wedges
Instructions
- Start your grill on medium-high.
- Prepare the iceberg leaves: With a paring knife, cut the core out of the head of iceberg lettuce. Gently peel away the outer 2 to 4, largest, iceberg leaves, making sure to keep them in one piece. Rinse the iceberg leaves and allow the excess water to drip off before placing on a paper towel lined plate or baking sheet and placing in your refrigerator. If you didn’t get 4 large leaves from the first head of the iceberg, repeat with the other head of the iceberg.
- Marinate the steak: Lay the skirt steak flat on a cutting board. Make the marinade by whisking 2 tablespoons of olive oil, lemon juice, garlic, 1 teaspoon salt, and ½ teaspoon pepper together. Pour the marinade over the skirt steak and let the meat marinate for 15-20 minutes.
- Grill the corn: Rub the ear of corn with the olive oil and grill for 12 minutes, rotating the ear as it cooks to get an even char. Remove the corn from the grill and cut the corn off the cob by holding the flat end of the ear upright in the bottom of a wide, big bowl and carefully slicing down the side of the ear to release the kernels. Set the corn aside. Note: If using frozen corn, saute in a pan over medium-high heat with the remaining tablespoon of olive oil.
- Grill the steak: Grill the steak until medium-rare, about 3 minutes on one side then flip and grill for 1 to 2 more minutes, depending on the thickness of your meat. Let rest for a few minutes. Cut the steak into cubes by slicing the steak against the grain first then cutting the slices into ½ -inch cubes. Set aside.
- Make the wraps: Place 2 iceberg leaves on a sheet of parchment paper on a work surface and salt them. Tip: If your iceberg leaves are on the smaller side, stack and overlap them to give you a little extra length.
- To each one, add half the cubed skirt steak, half the corn, a half or a third of the avocado slices, and 1 to 1 ½ tablespoons cotija cheese. Add a tablespoon or so of dressing and finish with marinated onions or green onions, a handful of chives, and a squeeze of lime.
- Using both hands, carefully begin to roll the leaves up into a wrap starting with the edge of the leaves closest to you. Wrap the leaves over the filling, pulling the filling in toward you as you roll. Tuck or fold in the sides of the lettuce as you go and continue rolling as tightly as you can until the sandwich is completely wrapped, like a burrito. Then tightly roll the paper around the wrap. Twist the ends of the paper, and cut the wrap in half. Repeat to make a second wrap, then serve and enjoy immediately.
Nutrition
- Serving Size: lettuce wrap
- Calories: 647
- Sugar: 12.9 g
- Sodium: 619.3 mg
- Fat: 43.9 g
- Carbohydrates: 32.6 g
- Protein: 36.8 g
- Cholesterol: 117.6 mg