Firing up your outdoor grill is not completely out of the question, as the temperature has been climbing and the snow melting! A stove-top grill pan works well too. The secrets to juicy tender steak is letting the meat come to room temperature for about 15-30 minutes before cooking, and using a meat thermometer to cook it to your desired temperature. Let the meat rest after cooking for about 5 minutes or so before slicing. The last tip is one I use whenever I cook meat on the stove top. Instead of adding oil to a hot pan, I add a pinch of kosher salt. This helps you achieve the defined grill marks which in turn adds a great grilled flavor. I roasted bell peppers and onions in olive oil, added a dash of sherry vinegar, and added the veggies to the lettuce wraps! Serve these yummy lettuce wraps with spicy salsa, fresh guacamole and shredded jack cheese. I bet this dish would be delicious with beans and rice too.
Prepare barbecue (medium-high heat) or grill pan, if grilling indoors. Sprinkle steak on both sides with salt and chipotle powder. Whisk the olive oil and lime juice together in 11×7-inch glass dish. Add the meat and turn to coat, placing in single layer. Marinate 15-30 minutes at room temperature.
Pre-heat the oven to 400 degrees. Toss the peppers and onion with the olive oil, vinegar, salt and pepper. Place the vegetables on a sheet tray in a single layer. Roast the vegetables for about 20 minutes or until softened and turning brown on the edges. Remove from the oven and set aside.
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 and let the steak rest at least 5 minutes. Thinly slice steak across grain. Divide steak and vegetables equally among lettuce leaves. Garnish lettuce wraps as you like.