Description
Chimichurri steak lettuce wraps are a vibrant and healthy dish that combines juicy marinated steak with a zesty chimichurri sauce, all wrapped in crisp lettuce leaves. Perfect for casual gatherings or quick weeknight dinners, these low-carb wraps are easy to customize with your favorite toppings, ensuring a flavor-packed experience in every bite. Impress your guests and delight your taste buds with this deliciously bold recipe.
Ingredients
Scale
- 1 lb flank or skirt steak
- 1 cup fresh flat-leaf parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 8 large romaine or butter lettuce leaves
- 1 avocado (sliced)
- 1 cup pico de gallo
Instructions
- In a medium bowl, mix together parsley, garlic, red wine vinegar, olive oil, salt, and pepper to create the chimichurri sauce.
- Marinate the steak in half of the chimichurri sauce for at least 1 hour in the refrigerator.
- Cook the marinated steak on a preheated grill or skillet over medium-high heat for 4-5 minutes per side for medium-rare.
- Let the steak rest for five minutes before slicing against the grain into thin strips.
- Prepare your lettuce leaves by washing and drying them. Build your wraps by adding sliced steak and drizzling with the remaining chimichurri sauce. Top with avocado and pico de gallo if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 2 wraps (about 250g)
- Calories: 380
- Sugar: 0g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg
Keywords: For added flavor variations, consider substituting grilled chicken or portobello mushrooms instead of steak. Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week.