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Steakhouse Lettuce Taco Wraps

Steakhouse Lettuce Taco Wraps

Bring steakhouse luxury to your table with these crisp lettuce taco wraps. Tender, seared steak is sliced thin and nestled in vibrant Red Leaf lettuce cups, with ribbons of Romaine adding crunch and a burst of fresh green color. Each “taco” is topped with creamy blue cheese, sweet roasted sunflower seeds, and delicate celery leaves. The aroma of grilled beef, sharp cheese, and fresh herbs fills the air, creating an irresistible sensory experience.
Layers of flavor and texture come together in every bite. The Red Leaf lettuce acts as a tender, colorful shell, while the Romaine brings cool crispness. Blue cheese melts into the warmth of the steak, offset by the nutty crunch of sunflower seeds. Fresh chives provide an aromatic lift, making each bite lively and balanced. Pair with Shallot-Red Wine Vinaigrette for extra depth, or serve as a playful main course with roasted potatoes on the side.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 1
Course: Salad
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large leaves Red Leaf lettuce
  • whole1 cup Romaine lettuce sliced into thin ribbons
  • 4 oz steak (such as sirloin, filet, or flank)
  • 2 tablespoons blue cheese crumbled
  • 2 tablespoons roasted sunflower seeds
  • ¼ cup celery leaves
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cracked black pepper
  • Shallot-Red Wine Vinaigrette (for serving, optional)

Equipment

  • Chef’s knife
  • Cutting Board
  • Grill pan or cast iron skillet
  • Mixing bowl
  • Tongs
  • Spoon

Method
 

1. Prepare Lettuce and Toppings:
  1. Wash and dry Red Leaf and Romaine lettuces. Set aside four whole Red Leaf leaves and slice the Romaine into thin ribbons. Wash celery leaves and pat dry. Crumble the blue cheese.
2. Cook the Steak:
  1. Pat steak dry and season both sides with salt and pepper. Heat a grill pan or cast iron skillet over medium-high. Add olive oil, then sear steak for 2–3 minutes per side for medium-rare. Let rest for 3 minutes, then slice thinly across the grain.
3. Assemble the Wraps:
  1. Lay Red Leaf lettuce leaves on a plate to form “taco shells.” Fill each with a handful of Romaine ribbons. Top with slices of warm steak.
4. Add Toppings:
  1. Sprinkle blue cheese, roasted sunflower seeds, and celery leaves over the steak. Finish with fresh chives.
5. Dress and Serve:
  1. Drizzle with Shallot-Red Wine Vinaigrette if desired. Serve immediately, letting guests fold and enjoy each taco by hand.

Notes

Chives provide a mild, oniony flavor that lifts each bite and complements rich or creamy toppings. For best results, slice chives thinly just before serving and sprinkle them over the tacos for a fresh, aromatic finish.
Chives are a source of vitamins A and K, and contain antioxidants that may support immune health (Journal of Food Science and Technology, 2017). Their bright, herbal quality adds balance to bold ingredients like steak and blue cheese.
Sunflower seeds are a delicious nut alternative. Toast them in a dry pan until golden for extra crunch. The interplay of creamy cheese, juicy steak, and crisp lettuce brings both comfort and lightness. This salad taco is rich in protein, fiber, and flavor, making it perfect for a hearty lunch or fun dinner. Each bite is crisp, savory, and nourishing, delivering the essence of a steakhouse in a fresh and playful form.

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