BBQ Steak Lettuce Wraps

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 1 Romaine Heart
  • 1 Red Fresno Chile
  • 1 Persian Cucumber
  • 2 Green Onions
  • 4 Cilantro Sprigs
  • 2 Sirloin Steaks
  • 2 Asian BBQ Sauce
  • 3 oz. Kimchi
  • 2 oz. Matchstick Carrots
  • 1 tsp. Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Rinse the romaine and cut off the root. Peel each individual leaf apart. Rinse and thinly slice the Fresno chili into thin circular coin shaped pieces. Rinse and cut the cucumber into thin circular coin shaped pieces. Rinse and thinly slice the green onions on a bias (slice at roughly a 45 degree angle.) Rinse and rough chop the cilantro.

  • Step 2 - Marinade the Steaks:

    Marinade the Steaks:

    Rinse the steaks and pat dry. Season each side of the steaks with a pinch of salt and pepper. Place steaks and BBQ sauce in the bowl and mix together until steaks are completely coated with BBQ sauce. Allow to marinade for 15 minutes before cooking.

  • Step 3 - Grill the Steak

    Grill the Steak

    Heat a grill or grill pan over medium to high heat. Place the steaks on the grill and cook on each side for 4-5 minutes or until beginning to brown, and firm to the touch. Remove from the grill and let rest for 5 minutes before slicing into very thin slices.

  • Step 4 - Plate the Dish

    Plate the Dish

    Place lettuce leaves in the center of the plate. Arrange a few slices of steak on the lettuce. Place some kimchi on top of the steak. Garnish with cucumber slices, cilantro, carrots, green onion, sesame seeds, and red Fresno chili. Go lightly with the Fresno chili if you don’t like the heat. Repeat.