Looking for a light & refreshing way to do dinner on the grill? Check out these Grilled Steak Lettuce Wraps. One of our summertime favs!
WHAT YOU’LL LOVE
- Flat iron steak: A tender, well-marbled cut with the tough silver skin trimmed off, so it slices and dices easily after grilling.
- 90-minute marinade, then patted dry: A short soak in barbecue marinade seasons the steak, and drying the surface and adding chili lime rub lets it sear instead of steam.
- Char, then indirect finish: Searing both sides over direct heat and moving the steak to the indirect side finishes it to 125-130°F without overcooking.
- Juicy diced steak in peanut sauce: The cooked steak is sliced, diced, and tossed in its own board juices, spicy peanut sauce, and lime, then piled into Bibb lettuce with carrot, cucumber, cilantro, and crushed peanuts.
Grilled Steak Lettuce Wraps
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
40 minutes
Cook Time
15 minutes
Calories
835
For a flavorful and healthy meal, try these Grilled Steak Lettuce Wraps! Perfect for grilling outdoors, this light yet satisfying recipe will leave you wanting more. Enjoy the fresh, exciting taste of summer!
Ingredients
- 1 (2 lb) flat iron steak
-
Smoke on Wheels Pork Marinade & Injection
-
Lane's BBQ Chili Lime Rub and Seasoning
- 1 head Boston Bibb lettuce
- 1/2 cup grated carrots
- 1/2 cup grated cucumber
- 1/4 cup crushed peanuts
-
1/2 cup Kim’s Spicy Peanut Sauce
- juice of 1/2 a lime
- 1/2 cup cilantro leaves
Directions
Trim any silver skin from the flat iron steak. Place in a zip top bag with two cups of Smoke on Wheels Pork Marinade & Injection. Marinate in the refrigerator for 90 minutes.
- Core the Boston Bibb lettuce, then begin peeling the leaves away, keeping them whole.
Combine the crushed peanuts with some Lane's BBQ Chili Lime Rub and Seasoning (to taste). Shake or mix to coat.
Remove the flat iron from the marinade. Remove excess liquid from the surface with a towel. Season all surfaces with Lane's BBQ Chili Lime Rub and Seasoning.
Set up your Kamado Joe Classic II for high heat direct and indirect grilling, with the coals banked to one side and the grate set on the lower setting over the coals. Place the other grate on the opposite side in the upper position.
- Grill the steak over direct heat until nicely charred. Flip and repeat. Move to the indirect side of the grill, close the lid and cook until the internal temperature reaches 125°F-130°F. Remove from the grill and rest for 5 minutes.
Slice the steak thin, then dice into small pieces. Reserve any juices that gather on your cutting board. Combine the juices and diced steak in a bowl and toss until all the juice has soaked back into the steak. Add about 1/2 cup Kim’s Spicy Peanut Sauce to the steak, as well as the juice of 1/2 a lime.
- To build the wraps, fill the lettuce leaves with some steak. Top with the grated carrots, grated cucumber and cilantro leaves. Top it all off with a sprinkle of the crushed peanuts.
Recipe Note
Recipe FAQ
Why use flat iron steak?
Flat iron is tender and well marbled, and it stays juicy when grilled and then cut into small pieces. Trim the silver skin first, since it's tough and chewy.
Why marinate for 90 minutes and pat the steak dry?
A short marinade seasons the steak without making the surface mushy. Drying it with a towel before seasoning helps the rub stick and lets the steak char.
Why sear over direct heat and then move to indirect?
Direct heat chars the outside quickly. Moving the steak to the indirect side and closing the lid brings the center up to temperature gently.
What internal temperature should the steak reach?
This recipe pulls it at 125-130°F, a medium-rare finish. As an intact whole-muscle steak, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why rest the steak for 5 minutes before slicing?
A short rest lets the juices settle back into the meat, so they stay in the steak when it's cut.
Why toss the diced steak in its own juices?
The juices that collect on the cutting board are full of flavor. Tossing the diced steak in them puts that moisture back into the meat before the peanut sauce goes on.
Why coat the peanuts in the chili lime rub?
The seasoned peanuts add salty, spicy crunch and tie the toppings to the flavor of the steak.
Does this recipe contain peanuts?
Yes. It uses both crushed peanuts and a peanut sauce, so it isn't suitable for anyone with a peanut allergy.
Why use Boston Bibb lettuce?
Bibb leaves are soft, cup-shaped, and sturdy enough to hold the filling. Coring the head and peeling the leaves away gently keeps them whole.
How should I store leftovers?
Assemble the wraps just before serving, since the lettuce wilts quickly. Refrigerate the cooked steak and the toppings separately within 2 hours. They keep for about 3-4 days.
How indoor-friendly is this recipe?
5 out of 5. A very hot cast iron skillet or grill pan sears the steak, and a 400°F oven can finish it. You'd lose the charcoal char.
Recipe Highlights
Flat iron steak: Tender and juicy when diced.
Short marinade and dry surface: Seasons and sears well.
Char, then indirect: Finishes to a rosy center.
Peanut sauce and crisp toppings: Make a light, fresh wrap.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.67 oz
- per serving
- Calories
- 835
- Carbs
- 23 grams
- Protein
- 59 grams
- Fat
- 60 grams
- Sodium
- 334 milligrams
