Summertime Steak Lettuce Wraps
Prep 25 minutes · Grill 10 minutes · Serves 2
Lettuce Wraps
12 ounces boneless sirloin steak (about 1-inch thick)
1 ear of corn, silk and husk removed
1 small red onion, cut into 1⁄4-inch-thick slices
2 teaspoons extra virgin olive oil
1 teaspoon favorite steak seasoning
1 ripe avocado, peeled, pitted and cut into 1⁄2-inch chunks
1 cup halved grape tomatoes
6 large butter lettuce leaves
Cilantro-Lime Chimichurri
2 garlic cloves, crushed with press
1 jalapeño pepper, seeded and finely chopped (about 2 tablespoons)
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground cayenne pepper
1/4 cup extra virgin olive oil
- Prepare outdoor grill for direct grilling over medium-high heat.
- 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.
- 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.
- 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.
Calories 882, Fat 65g, Saturated Fat 16g, Cholesterol 125mg, Sodium 418mg, Carbohydrates 27g, Fiber 9g, Protein 42g
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INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
