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Butter Lettuce Steak Wraps
I’ve cut down dramatically on red meat. In fact, I haven’t had a steak in almost three weeks. If you aren’t familiar with me and my love affair with steak, I could easily eat a gigantic, bloody rib eye every day of my life. I would never tire of it. However, I’m really clamping down on inflammatory foods so we’ve been focusing more on chicken, fish, and seafood with a treat of some kind once a week or so. As I was running errands today I was thinking of all the ways I could eat a somewhat small amount of red meat, combine it with all the vegetables in my diet, and still have it be really tasty.
These wraps are now my new favorite. And that butter lettuce was live – root and some dirt intact when I bought it. That’s the first time my store has offered that choice and I have to say, I think it does make a difference. Next year we’ll be planting rows and rows of butter lettuce. It is so delicious and holds up really well as a wrap. This recipe on its own feeds two people as a main course (about 3 small to medium wraps each). If you are going to serve it with a couple of side dishes, I’d say you could feed four people but you would likely need to get two heads of the butter lettuce and increase the toppings just a bit – the one steak if sliced thinly, goes a long way.
Butter Lettuce Steak Wraps
1 Trader Joe’s Grass Fed Australian Strip Loin Steak (you find these in their freezer section)
About 1/4 Cup of Red Onion, sliced
About 1 1/2 Cups of Red Cabbage, sliced
About 1 Cup of Cremini Mushrooms, sliced
2 Cloves of Garlic, minced
About 1 teaspoon of Dried Oregano
About 1 1/2 teaspoons of garlic powder
Celtic Sea Salt To Taste
1-2 Large Radishes, sliced
1/4 Cup of Parsley, chopped
About 1/4 Cup of Daiya Jalapeno Havarti Style Dairy Free Cheese, finely grated
1 Head of Butter Lettuce
Trader Joe’s Green Goddess Vegan Salad Dressing
Avocado Oil Spray
Cut any large pieces of fat off of the steak, slice thinly (this is easier to do when the steak is still a little frozen), and set aside. In a medium pan sprayed with avocado oil, saute the sliced onions, cabbage, mushrooms, oregano, and minced garlic until the cabbage and onions are aldente and the mushrooms are browned. Remove from heat and set aside.
Spray another medium pan with avocado oil and heat on medium high. When the pan is hot, add the sliced steak. Season with salt and 1/2 of the garlic powder. It will cook quickly, don’t over cook it or it will be tough. When the steak is beginning to brown on one side, quickly flip them over season with salt and the other half of the garlic powder and brown for 1-2 minutes. (About 4-5 minutes total cook time.) Remove from the heat and set aside.
Here is how I assembled the wraps:
Two lettuce leaves stacked, a little salad dressing, then cheese, then sauteed veggies, then steak, a little more sauteed veggies, radishes, and a sprinkle of parsley.
One Comment on “Butter Lettuce Steak Wraps”
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gluten free zen 
Wow! Boy those look good. Very creative.
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