Light and savory, these wraps are sure to be your new favorite summer snack.
Ingredients
- Cilantro-Lime Chimchurri (see recipe notes)
- 12 oz. boneless sirloin steak
- 1 ear corn, silk and husk removed
- 1 small red onion, cut into 1/4" thick slices
- 2 tsp. California Olive Ranch® extra virgin olive oil
- 1 tsp. Weber® Chicago Steak® Seasoning
- 1 ripe California Avocado, peeled, pitted and cut into 1/2" chunks
- 1 cup grape tomatoes, halved
- 6 large butter lettuce leaves
Instructions
- Prepare outdoor grill for direct grilling over medium-high heat.
- Prepare Cilantro-Lime Chimichurri (see recipe notes) and sit aside.
- 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°F 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.
Cilantro-Lime Chimchurri
Add all ingredients except the olive oil into a small bowl. With whisk, stir to combine; slowly add oil while stirring constantly.
- 1 lime
- 1/4 cup chopped fresh cilantro leaves
- 1 jalapeño chile pepper, seeded and finely chopped
- 2 garlic cloves, crushed
- 1 tsp Schnucks Dijon mustard
- 1 tsp salt
- 1/4 tsp. ground black pepper
- 1 pinch Schnucks ground cayenne pepper
- 1/4 cup California Olive Ranch® extra virgin olive oil
Nutrition Facts
882 CALORIES Per Serving
FAT: 65G
SATURATED FAT: 16G
CHOLESTEROL: 125MG
SODIUM: 418MG
CARBOHYDRATES: 27G
FIBER: 9G
SUGAR: 8G
PROTEIN: 42G
