Carne Asada Lettuce Wraps with Guacamole and Pico de Gallo

Carne asada lettuce wraps

*Carne asada lettuce wraps Guacamole and pico de gallo Lemon sparkling water*

Makes 4 servings

1.5 lbs flank steak
Juice of 1 lime
2 cloves garlic, crushed
1 tbsp chili powder
1 tsp oregano

2 large avocadoes
2 large tomatoes
1/2 cup diced white onion
2 serrano chiles
1/4 cup cilantro leaves, packed
1/2 lime
1 head butter lettuce

Olive oil, salt and pepper

In Advance: Make marinade and marinate flank steak for at least 1 hour and up to 24 hours.

  1. In a large bowl, mix together 2 tbsp olive oil, lime juice, garlic, chili powder and oregano. Add salt and pepper to taste.
  2. Toss flank steak with marinade to coat. Refrigerate for 1-24 hours.

Preparation:

  1. Heat grill to 400 degrees.
  2. While grill is heating, start preparing pico de gallo and guacamole. Dice tomatoes, chilis and onions and coarsely chop cilantro, then mix these together in a medium bowl. Peel and coarsely mash avocado in another medium bowl.
  3. To finish guacamole, add about 1/2 cup of tomato mixture to mashed avocado, add salt to taste and stir to combine.
  4. To finish pico de gallo, squeeze 1/2 lime over the remaining tomato mixture, add salt to taste and stir to combine.
  5. Separate and wash lettuce leaves.
  6. Grill flank steak for about 3 minutes per side or to desired doneness. Allow to rest for 7 minutes, then slice thinly across the grain.
  7. Arrange flank steak, guacamole, pico de gallo and lettuce leaves on plates for making lettuce wraps.

Note - if two people are preparing this meal, it works well for one person to grill the steak while the other prepares the guacamole, pico de gallo and lettuce leaves.

Time Savers:

  • Use store-bought pico de gallo and guacamole rather than making your own.
  • Mix a double batch of marinade and keep the remainder frozen for later use.

Donna Whitlock

Donna Whitlock