Servings: 4 servings
Ingredients
- 1 1/2- 2 pound flank steak or skirt steak
- Kosher salt, to taste
- 1 heaping teaspoon chipotle powder or to taste or chili powder
- 2 tablespoons extra-virgin olive oil
- Juice of a lime
- 1 head large romaine lettuce leaves
- shredded Monterey Jack cheese
- Salsa of choice
- Fresh guacamole or sliced avocado
Roasted Vegetables
- 2 large bell peppers seeded and cut into strips
- 1 large onion cut into wedges
- 2 tablespoons extra-virgin olive oil
- Splash of sherry vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 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.
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