I would love to say that I had some great inspiration to make this dinner. On the contrary, I decided to make this for dinner tonight because flank steak was on sale (buy one get one free!) at the store today. My first instinct with flank steak was to make fajitas, but I wanted something a little lighter. So, I decided to make lettuce wraps instead.
Instead of my usual marinade, I decided to make a Tex Mex inspired spice rub for the steak. I grilled some bell peppers and onions to go with the steak inside the lettuce wraps. To top it off, I added a quick corn salad and some fresh avocado!
After I had already decided what to make for dinner, I saw Jenn’s post about this week’s Blogger Secret Ingredient – Bell Pepper – on Bread + Butter. How convenient!
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1 1/2 pounds flank steak
- 2 small red bell peppers (or one large), cut into strips
- 1 large green bell pepper (or two small), cut into strips
- 1 large sweet onion, sliced
- 2 ears corn
- 1 large tomato
- 1 lime
- 1 handful fresh cilantro, chopped
- 1 avocado, diced
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Large iceberg lettuce leaves
Preheat the grill to medium heat. Brush the corn with olive oil, and sprinkle with salt and pepper. Start the corn on the grill while preparing the other ingredients. Be sure to turn the corn every once in a while so that it cooks evenly.
In a small bowl, combine the paprika, cumin, coriander, garlic powder, onion powder, and cayenne. Rub the spices into the steak, covering all sides evenly.
In another bowl, combine the bell peppers and onions. Drizzle with olive oil, and season with salt and pepper. Transfer to a grill basket.
Cook the steak and the bell peppers and onions on the grill. The bell peppers and onions should be tender and charred slightly. Cook the steak to the temperature that you prefer – I like medium-well. Remove the corn, steak, and the bell peppers and onions from the grill. Let the steak rest for 5 minutes and then thinly slice against the grain.
Meanwhile, dice the tomato and combine with the cilantro in a large bowl. Add the juice from half of the lime, and season with salt and pepper. Once the corn is cooled, cut it off the cob and add to the tomato and cilantro mixture. In a separate small bowl, toss the diced avocado with the juice from the remaining half of the lime.
To assemble the wraps, take one leaf of the lettuce, and add a few slices of steak and some of the peppers and onions. Roll burrito style (if you can… the lettuce can be tricky). Top with the corn salad and some of the diced avocado.