Wrap grilled strip steaks in crunchy lettuce leaves and top with strips of your favorite veggies. 

Ingredients

  • 2 beef Strip Steaks Boneless, cut 1-inch thick (about 10 ounces each)
  • 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
  • 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
  • 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
  • 1/4 cup reduced-fat or regular vinaigrette (any variety)
  • 1/3 cup crumbled goat or blue cheese (optional)
  • 1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)

Rub:

  • 2 teaspoons sweet paprika
  • 2 cloves garlic, minced
  • 1 teaspoon coarse grind or cracked black pepper

Preparation

Step 1:

Combine Rub ingredients; press evenly onto beef steaks.

Step 2:

Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Step 3:

Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with cheese and nuts, if desired.

Test Kitchen Tips:

To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.