Michigan Girl's stumbling upon a tasty, easy, lettuce wrap

As I recently shared, during a three-day lean red meat and green vegetable cleanse, I stumbled upon a lettuce wrap that I love. A few people have asked for more details so here is how I made it.

3-4 oz. Lean Steak
1/3 cup Chopped Green Pepper
1/4 cup Chopped Green Onion
3 Large Romaine Lettuce Heart Leaves
Salt Free Seasoning
Asian Sesame Vinaigrette (I purchased the Simple Organic Brand from Kroger)

Season the steak with the salt free seasoning. Marinate the steak in the vinaigrette dressing. Place in the refrigerator while marinating. (I chose to marinate over night, but a few hours would suffice)

Heat skillet and cook steak to desired internal temperature. (I prefer a medium temperature that is pink on the inside)

After the steak has rested, chop the steak. Mix the steak, green pepper, and green onions in a bowl and coat with the vinaigrette dressing. Let the mix cool to room temperature. Stir a few times while cooling.

Scoop mixture on to the lettuce leafs and enjoy!

Use lettuce, not kale. The kale is not nearly as good as the lettuce. The kale flavor is too strong and the ruffly leaves make it difficult to eat.

Adjust the amount of veggies to your liking. 

More to come from the mind of ...

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