13 Oct Grilled Rib-Eye Steak Lettuce Wraps With Chimichurri
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Grilled Rib-Eye Steak Lettuce Wraps With Chimichurri
Lettuce wraps you need to be eating right now! As your grill begins to send out smoke signals, your neighbors will get a waft of dinner down the road, so don’t be surprised if you hear the doorbell ring! Grilling embodies the ultimate summer get-together with friends and family. What better way to enjoy a casual afternoon than with a grill and your besties!Upon the first bite, these wraps are full of savory, meaty rib-eye steak and bright, bold flavors of the herbaceous chimichurri sauce. Then, as you bite further into the wrap, you taste the cool creamy, slightly tangy creme fraiche. The mung bean sprouts absorb surrounding flavors, adding a particularly nice crunch with the Boston lettuce and ending with a slight hint of pepper from the nasturtium flower.These impressive lettuce wraps are perfect for a summer get-together!
- 2 1/2 - 3 pounds rib-eye steaks
- extra-virgin olive oil enough to rub on the steak to prevent sticking
- kosher salt and freshly ground pepper
- 1 cup Italian parsley fresh
- 1/2 cup mint leaves fresh
- 3/4 cup cilantro fresh
- 1/4 cup oregano fresh
- 1/2 jalapeño pepper
- 1/2 cup Spanish olive oil
- 1/4 cup red wine vinegar Pompeian
- 4 garlic cloves minced
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper freshly ground
- chimichurri sauce
- 4 scallion whites and greens, sliced into small rounds
- 7.5 ounces creme fraiche
- 1.5 ounces radish microgreens
- 1 cup bean sprouts
- 8 nasturtium flowers
- This is a show stopper for your next get-together!
- Use enough chimichurri sauce to coat the steak and marinate for a couple of hours, reserving enough for garnishing. Doubling this recipe for the second night of appetizers, and changing the protein, to grilled shrimp or Chicken makes for an effortless dinner!
- Chop all fresh herbs and add the ingredients to the food processor and the remaining chimichurri. Mix all ingredients using the chopping/mixing blade until the sauce becomes combined well. Set aside.
- Separate each lettuce leaf, wash, and pat dry with a clean dish towel or paper towels. Set aside.
- Slice ends of scallions, pulling off any outer skin, so you have a clean scallion. Slice whites and green parts and set them aside in a bowl.
- Rub steak with a bit of olive oil. Liberally sprinkle salt and freshly ground black pepper on the steak. Bring grill to 450 degrees to 500 degrees—transfer seasoned steaks to grill. Grill until medium-rare, bringing steak to 130-135 degrees or medium 135-140 degrees. Remove from heat and let the steak rest while organizing each ingredient into separate bowls for assembling lettuce wraps.
- Arrange lettuce leaves on a large wooden board or platter. Lay cut strips of steak in each lettuce leaf, garnish with a spoonful of chimichurri sauce, garnish with sliced scallion, creme fraiche, bean sprouts, microgreens, Torn nasturtium flowers, and freshly ground black pepper.
Note: Nasturtiums multiply in a pot or garden, can be planted by seed, and begin germinating within 10-12 days. The flowers are slightly sweet, peppery, and floral-like. These edible flowers are jewels in your garden and provide a bright garnish to your kitchen creations!
Tried this recipe?Let us know how it was!