After the carb-loaded holidays, we’re trying hearty yet healthy recipes for our evening dinners. These Fajita Steak wraps are a current fav.
I’ve always been a fan of carne asada. You can make it with skirt, flank, or sirloin steak. The marinade can range from region to region, but trust me… they’re all delicious. Today I did a fusion between carne asada and fajitas, which turned out delicious! Thinly cut and seasoned to perfection, you can enjoy this steak with tacos, burritos (like my San Diego Famous Carne Asada California Burrito), and now inside lettuce wraps! More beef-fusion recipes you might enjoy include my Philly Cheesesteak Tacos, these Cheesy Spaghetti Sandwich Sliders with Meatballs, and this Beef and Mushroom Lasagna Soup!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED:
I personally like serving the steak + peppers in one dish, and lay out the lettuce wraps on a platter. This way everyone can make their own, as needed, and the lettuce stays nice and crispy. Here’s what you need to prep:
FOR THE MARINADE:
- Jalapeno
- Garlic
- Olive Oil
- Orange
- Lime
- White Wine Vinegar
- Chili Powder
- Salt
- Ground Cumin
- Paprika
- Boneless Sirloin Steak
FOR THE LETTUCE WRAPS:
- Soli Organic Crisp Romaine Leaves
- Red Bell Pepper
- Yellow or Orange Bell Pepper
- Red Onion
I served these with a dollop of Cilantro-Avocado Crema and Cool Cucumber Salsa. The crema is fairly easy to make, I’ll be sure to add the recipe to my website soon! I make a few different versions… so if you want to use my 5-Minute Avocado Crema or this Creamy Tomatillo Salsa – those both work as well!
MORE RECIPES YOU’LL LOVE:
My Grandma’s Super Easy Recipe for Bierocks
Italian BLT Sandwich with Sun-Dried Tomato Aioli
Southwestern Stuffed Pasta Shells
Roast Beef Sandwich Sushi on Crispy Rice Cakes
Korean Beef and Cream Cheese Bite-Sized Wontons
Queso Stuffed Beef Barbacoa Street Tacos
Cheesy Buffalo Blue Lasagna Soup
VIEW ALL RECIPES HERE!
- 1 Jalapeño, seeded and minced
- 4 Garlic Cloves, minced
- ¼ cup Olive Oil
- 1 Orange, juiced
- 1 Lime, juiced
- 2 Tbsp. White Wine Vinegar
- 2 tsp. Chili Powder
- 1 tsp. Salt
- 1 tsp. Ground Cumin
- 1 tsp. Paprika
- 1.5 lbs. Flank Steak
- 1 Container of Soli Organic Crisp Romaine Leaves
- 1 Red Bell Pepper, thinly sliced
- 1 Yellow or Orange Bell Pepper, thinly sliced
- ¼ Red Onion, thinly sliced
- Prepare and whisk together all the ingredients for the marinade, except the steak, in a large bowl.
- Pour the marinade into a large ziplock bag with the steak. Massage and refrigerate for 2 hours. Meanwhile, slice the peppers and red onion, set aside.
- Remove the steak from the marinade and discard any extras. Pat dry and thinly slice against the grain.
- Place a large sauté pan over medium-high heat and sear the peppers and onion slices until tender. About 3 - 4 minutes. Remove from the pan and set aside.
- Add the meat to the same pan and sear until browned, turning often. Add the peppers and onions back into the pan and continue to cook together for another 3 - 5 minutes.
- Slice the meat into smaller bites, place in a bowl, and serve with a platter of Soli Organic Crisp Romaine Leaves, fresh lime wedges, and your favorite "taco" toppings.
NOTES ON THIS RECIPE:
- The steak can be cut before or after searing, totally up to you. Some folks find it easier to cut after cooking.
- You can assemble the lettuce wraps ahead of time, but be sure to keep in mind how long before they’re consumed. I find that serving them in an “assemble as you enjoy” style works best.
- Any leftover steak should be store in the refrigerator, covered, and enjoyed within 1 – 2 days.
This post is sponsored by Soli Organic. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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