Steak lettuce wraps are the latest essential in my healthy eating tool kit. It's all veggies and protein. Steak to fill me up and bell pepper, carrots, and green onion to add some variety. Served with a side of steamed purple cauliflower, and this is a beautiful plate of color.
I use the artisan romaine from Costco for the wrap. As of this writing, they come in a 5 pack for $3.99. They are a really good lettuce for anything from salads to sandwiches, but they are especially nice for wraps because they are shaped like a little boat. They're the perfect vessel for low carb eating.
I have used the artisan lettuce cups for tacos, chicken salad, and BLTAs (bacon, lettuce, tomato, and avocado). All grain free low carb winners! This time, I wanted to make the lettuce wraps with teriyaki sauce because I was craving take-out. The thing about take-out from any Asian restaurant is that I can't find anything gluten free on the menu. My teriyaki sauce is made from liquid aminos, honey, and spices so it's gluten and soy free with very little sugar. These steak lettuce wraps are a welcome addition to my lunch and dinner variety.
Now that I have the sauce, it's just about assembling fresh ingredients. This sauce is also tasty drizzled on steamed cauliflower or broccoli. When I was filling out my grocery order this week, I saw purple cauliflower, and thought, "why not?!" It really is a pretty plate loaded with color. Just be careful with the sauce. The liquid aminos is pure salt, so don't be heavy handed with it.
Flank steak is simple. It's low cost, quick to cook, and leaner than other cuts of beef (if you care about that). I threw this one on the grill with salt and pepper, cooking it for 7 minutes per side. Altogether, a single flank steak from Costco should serve four adults.
Steak Lettuce Wraps
- 1 16 oz flank steak with salt and pepper
- ½ cup liquid aminos
- ¼ cup honey
- ¼ teaspoon sesame oil
- ½ teaspoon galic powder
- ½ teaspoon ginger powder
- 8-16 artisan romaine lettuce leafs
- thinly sliced red pepper
- shredded carrots
- thinkly sliced green onion
- Lightly season flank steak with salt and pepper. Grill on high for 7-8 minutes per side, until the flank steak is cooked to medium. Remove from grill and let rest completely before slicing.
- To make the teriyaki sauce combine liquid aminos, honey, sesame oil, giner and garlic powder in a small sauce pan. Cook on medium low for 10 minutes until the honey has dissolved and it thickens slightly.
- Once the flank steak has rested, cut it on a bias into thin pieces. To assemble lettuce wrap, cut the steak again the opposite direction into small bite size pieces.
- Assemble lettuce wraps by layering steak, bell pepper, shredded carrots, and a drizzle of sauce. Don't use too much sauce. It's strong! Garnish with green onions.
Here's the quick video on assembly 🙂
For another gluten and dairy free Asian inspired meal, check out my air fryer chicken and veggie stir fry.