All the wonderful flavors of tacos, but without the shell! We eat these weekly as it’s a favorite in my household. I serve these yummy lettuce wraps with spicy salsa, fresh guacamole, shredded jack cheese, raw red onions, and light sour cream. I sauté red bell peppers and onions in olive oil, add a dash of balsamic vinegar, and serve it alongside, or in the tacos! I bet this dish would be delicious with beans and rice too. A healthy dish for the New Year…enjoy!
- 1 1/2-2 pounds of skirt steak or flank steak
- 1 1/4 teaspoons chipotle chile powder (or a regular chili powder and cumin combo) – these spices pack some heat so adjust as you like.
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- a head of Boston or Bibb lettuce leaves, separated
Prepare barbecue (medium-high heat) or grill pan, if grilling indoors. Sprinkle steak on both sides with salt and chile powder. Whisk the olive oil and lime juice in 11×7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes at room temperature.
Grill steak to desired doneness, about 2 1/2 minutes per side for medium (on an outside grill and a bit longer indoors). Transfer to a work surface; let rest 5 minutes.
Thinly slice steak across grain. Divide steak and juices equally among lettuce leaves. Serves 4