Hello, friends.
I needn't remind you that time is precious, and temperatures are high these days. So, without a long rambling post about how delightful these steak lettuce wraps were--with crispy iceberg and juicy grilled steak and tomatoes; or how it made for a perfectly casual romantic dinner with my (apparently topless) fiancé in the backyard-- I'll cut to the chase.
Make these.

If you can plan ahead and grab your meat during your Sunday grocery trip (if, like me, that's your thang) and marinate it over night, all the better. This isn't so much a recipe as it is a dinner suggestion. I happen to love bleu cheese with steak, but maybe you'd prefer feta, or just a healthy dose of balsamic vinaigrette. Whatever's your jam, get on it. You won't be disappointed.






Grilled Steak Lettuce Wraps
Serves 2-4

What they're Made of:

• One pint cherry or grape tomatoes
• 4 shallots, sliced thin
• One bunch scallions, sliced crosswise
• 2 decent sized flank steaks, marinated for as long as you have time (this marinade is what I use pretty much all the time)
• One head iceberg lettuce, washed and drained
• 6 oz crumbled bleu cheese
• Balsamic vinaigrette (optional)

How they're Made:

• Preheat grill to medium-high
• Thread tomatoes on a skewer and drizzle with olive oil. Season with salt and pepper
• Combine shallots and scallions in aluminum foil and drizzle with oil
• Place tomato skewers and foil packet on top rack of grill
• Remove steaks from marinade and grill to desired doneness (medium rare, obviously)
• Remove tomatoes when they begin to blister, and foil packet around the same time
• Allow meat to rest for about five minutes then slice thin against the grain 
• In a piece of lettuce, combine a few pieces of steak, a handful of bleu cheese, a couple grilled tomatoes and some shallots/scallions. Drizzle with balsamic, wrap up, and nom.

Allow Matty to demonstrate:


Have a great week everybody!