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Steak Lettuce Wraps with Rice and Chimichurri

Steak Lettuce Wraps with Rice and Chimichurri

This recipe is fun and versatile, a delicious light dinner packed with flavor. Everyone can build their own wraps and add whatever toppings they like. To diversify it, you can add quick-pickled or regular roasted vegetables of your choice.


  • 112 lb (34 kg) strip steak
  • salt and pepper, to taste
  • extra-virgin olive oil, to taste
  • 1 head red-leaf lettuce, cleaned and checked
  • 12 cup long-grain white rice, cooked according to pkg instructions


  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 2 cloves garlic
  • 12 tsp oregano
  • 14 tsp red pepper flakes
  • 3 Tbsp red wine vinegar
  • 34 shallot
  • 7 Tbsp extra-virgin olive oil

Bring the steak to room temperature. Once at room temp, season with salt and pepper on all sides and rub with some olive oil. Let sit for 30 minutes.

Heat a cast iron pan over medium-high heat. Once hot, sear the steak for 3–4 minutes on each side until a crust forms. (Don’t move the steak until the first three minutes are up, as it’ll ruin the sear.) Turn the heat to medium and cook for 3 more minutes. Place the steak on a plate and tent with foil.

Meanwhile, prepare the chimichurri sauce: Place the parsley, cilantro, garlic, oregano, red pepper flakes, red wine vinegar, and shallot in a food processor and pulse until almost fully combined. Slowly add the oil. Spoon into a small bowl for serving.

To assemble wraps: Thinly slice the steak and lay out on a large platter with the rice and the lettuce. Spoon some rice onto a piece of lettuce, then layer with the sliced steak and a drizzle of chimichurri.

(Originally featured in Family Table, Issue 700)

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