With just 6 ingredients and 20 minutes, these Steak Lettuce Wraps with Blue Cheese come together for a simple low carb dinner. It’s a steak salad you can pick up and eat!
If there’s one thing I despise when the weather warms up, it’s using the oven and turning the house into a sauna. Heck, even using the stove heats up the house sometimes! It’s really best to do all cooking outdoors, and probably even eat at the table outside, as well. Who’s with me?
We do hearty salads for dinner quite often around here, and steak always makes a salad more satisfying. While I could easily chop the lettuce up and serve this recipe as a fork-able salad, I decided to save myself a step and just serve it as lettuce wraps. One less thing to do, which is always nice on a hot summer evening.
Tips for making these Steak Lettuce Wraps successful:
- I bought the best quality steaks I could find (USDA Prime), so I didn’t want to compromise the flavor of the meat by using a marinade or extra spices. Just some salt and pepper will do when you have great steaks!
- Steak and rich, earthy blue cheese is a classic combo for a reason, and I love it! When choosing a blue cheese, I would suggest Salemville Gorgonzola Cheese. It won “Best American-Made Blue Cheese” at the World Championship Cheese Contest, so how can you go wrong? FYI, it’s also amazing in blue cheese mashed potatoes.
- Between the juiciness of the steak and tomatoes and the creaminess of the cheese, I didn’t feel that these steak lettuce wraps needed a sauce or a dressing. However, you could drizzle them with some olive oil and/or balsamic vinegar if you’d like a dressing.
The ingredients for Steak Lettuce Wraps are easy to find at your local store:
- New York strip steaks
- butter lettuce
- red onion
- Gorgonzola cheese
- grape tomatoes
- jalapeño pepper (optional, homemade pickled jalapenos would be great here, too)
- Vegetable oil, salt and pepper
What lettuce to use for wraps?:
While many lettuce wrap recipes call for iceberg lettuce, I prefer butter, Boston or bibb lettuce. These three varieties are very similar (they’re all part of the butterhead lettuce family), and all are perfect for lettuce wraps. They’re softer and easier to roll and wrap than iceberg, and I feel that they have more flavor as well. The heads of lettuce of these varieties are also loosely packed, so the leaves are easy to pull off and wash.
- 2 New York strip steaks (about 12 ounces each)
- Vegetable oil
- Kosher salt and ground black pepper
- 2 heads butter lettuce, leaves separated
- 1/2 small red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup grape tomatoes, quartered
- 1 jalapeño pepper, thinly sliced (optional)
- Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of steaks with oil and season with salt and pepper. Transfer steaks to grill and cook 4 minutes or until golden brown. Flip steaks and cook 5 to 7 minutes longer or until internal temperature of steaks reaches 140 degrees F for medium doneness.
- Transfer steaks to cutting board and loosely tent with foil. Let rest 5 minutes, then thinly slice.
- Divide steak between lettuce leaves. Top with onion, cheese, tomatoes and jalapeño, if using. Serve immediately.
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Amount Per Serving: Calories: 417Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 531mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 30g
Other delicious lettuce wrap recipes:
- Grilled Kafta Lettuce Wraps – a Mediterranean take on wraps
- Vegetarian Lentil Sloppy Joe Lettuce Wraps – healthful yet hearty!
- Grape Marinated Chicken Salad Lettuce Wraps – a twist on classic chicken salad
- Sweet Chili Lamb Meatball Lettuce Wraps – serve this as a party appetizer!
- Spicy Shrimp Taco Lettuce Wraps from Gimme Delicious
- Cherry Chipotle BBQ Pulled Pork Lettuce Wraps from Fit Mitten Kitchen
Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own