This is a super simple cheater recipe for a delicious steak lettuce wrap on the Big Green Egg. You can get this dinner on the table in 15 minutes, once the grill is up to temperature.
Let’s get started.
Prepare the Steak Lettuce Wrap
Get your grill heated up for direct cooking at 550-600 degrees. You want the grill very hot to ensure great searing.
Next, remove a 2-3 pound flap steak from the fridge about 30 minutes to one hour before cooking. Flap steak has great marbling and when grilled hot and fast, is incredibly tender. Flap steaks are typically 2-3 feet in length, so you may need to cut them into two steaks of equal length to fit on the grill. This does not impact the final product.
Season the steak on both sides with Old El Paso Taco Seasoning mix. This is the cheating portion. Use an entire packet on the steaks. Old El Paso makes great taco seasoning, we’re basically just removing the step of making our own taco rub. If you want to make your own, fine. But if you’re short on time, use a seasoning packet. There’s no shame in that.
Let the steak rest at room temperature while the grill is coming to temperature.
Meanwhile, slice an onion, green bell pepper and yellow bell pepper into strips. Sautee them in a splash of olive oil and an all-purpose seasoning of salt, pepper and garlic until softened. Keep warm until the steak is done.
Cook the Steak
When the grill is up to 550-600 degrees, sear the steak with the lid off for 2 minutes per side. Check the internal temperature with an instant read thermometer. Pull the steak when it hits 125 degrees internal temperature for medium-rare. Depending on the thickness, you may need another 1-2 minutes per side.
This is a fast cook, so pay close attention to the steak so you don’t overcook it. Remove the steak to a cutting board and let rest for 5 minutes, then slice against the grain.
Flap steak grain runs perpendicular to the length of the steak, so you’ll need to turn the steak 90 degrees before slicing.
The Eat
Take an outer leaf off a head of romaine lettuce and begin to assemble your steak lettuce wrap. Please a couple steak strips in the lettuce leaf, then top with peppers and onions and any other toppings you want.
Print
Flap Steak Lettuce Wrap on the Big Green Egg
- Total Time: 35 minutes
- Yield: 6 lettuce wraps 1x
Description
A quick and easy recipe for Taco Tuesday that is slightly healthier than your usual taco. Plus you get to grill on the Big Green Egg and you get steak. What’s not to love about a steak lettuce wrap?
Ingredients
- 2–3 pound flap steak
- 1–2 packets of Old El Paso taco seasoning
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- Salt, pepper and granulated garlic to taste
- 1 head romaine lettuce
Instructions
- Prepare the grill for direct cooking at 600 degrees.
- 30 minutes to 1 hour prior to cooking, remove flap steak from refrigerator and season on both sides with Old El Paso taco seasoning mix.
- While grill is heating, heat the a tablespoon of olive oil over medium-high heat.
- Cook the onion and peppers in the oil until softened and season with salt, pepper and granulated garlic. Set aside and keep warm.
- When the grill is up to temperature, sear the steak with the lid off for 2 minutes per side, or until an instant read meat thermometer reads 125 degrees internal temperature.
- Remove the flap steak to a cutting board and let rest for 5 minutes before slicing across the grain.
- Assemble the flap steak lettuce wrap by taking an outer leaf of romaine lettuce, placing 1-2 strips of flap steak meat, peppers and onions and whatever other toppings you like.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Steak
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 wraps
- Calories: 400
Keywords: flap steak, steak, grilling, big green egg, recipe, lettuce wrap, healthy, mexican, taco tuesday
