Gorgonzola Steak Lettuce Wraps with Herby Vinaigrette
Yield: 4people
Prep Time: 30 minutesmins
Cook Time: 15 minutesmins
Total Time: 45 minutesmins
We adore these steak lettuce wraps! Crisp lettuce cups, shaved carrot ribbons, pickled onions and creamy gorgonzola make these especially delicious. Drizzle with an herby vinaigrette for the ultimate pop of flavor.
Make sure your steaks sit out at room temperature for about 30 minutes.
Heat a cast iron skillet over medium-high heat - you want it hot! Season the steaks on both sides liberally with salt and pepper.
Add 2 tablespoons of butter to the hot skillet. It will sizzle and smoke and once it’s all melted, add in the steaks. Cook for 3 minutes, until deeply golden, then flip and cook for 3 minutes more. Add in the remaining butter. Once it melts, spoon it over top of the steaks for another 1 to 2 minutes. I like to cook the steaks to about 140-145 degrees (almost medium doneness or medium well). Remove the steaks and let them rest for 10 to 15 minutes before slicing.
Layer the lettuce cups. I place one piece of iceberg lettuce down and cover it with a piece of butter lettuce. Then I add the sliced steak, carrots and pickled onions. I sprinkle on some gorgonzola and drizzle on the vinaigrette. There is no right or wrong here - you can use as much or as little ingredients as you’d like in the lettuce wraps.
herby vinaigrette
Whisk together the vinegar, garlic, herbs, honey and a big pinch of salt and pepper. Steam in the olive oil until the dressing is emulsified. Drizzle it over the lettuce wraps and enjoy! You can make this a few hours ahead of time and stick it in the fridge.
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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