Time for lunch! As I turn to my trusty Team Beachbody Meal Planner, I see it is Chipotle Steak Lettuce Wraps with a side of Scallion rice day.
This sounds absolutely delicious, but really, red meat for lunch? We’re not talking lunch meat deli slices either. We’re talking broiling a sirloin steak kind of meat. Ha! Anyway, this is really easy to make and didn’t take a lot of time either. My other-half was quite happy too. 🙂
As for a few items on the ingredient list, you can use iceberg lettuce leaves, but I used Boston lettuce leaves instead. They hold up better as a wrapper and I think they’re more flavorful. Also, the greener (darker) the color, the more phytonutrients you are getting. If you want to get really adventurous and you have a great nearby Mexican grocery or a great Mexican aisle at your local market, try to find dried chipotle peppers. Then crush them. You can use regular ground chili pepper, but this adds a more authentic flavor.
Chipotle Steak Lettuce Wraps and Scallion Rice
2 teaspoons white rice vinegar
3/4 teaspoon sesame oil
1 teaspoon soy sauce, reduced sodium
1 tablespoon scallions, fresh, chopped
2/3 cup rice, brown, cooked
1/8 teaspoon black pepper
1 teaspoon chipotle chile, ground
1/4 teaspoon oregano, dried
1/4 teaspoon cumin, ground
1 teaspoon onion powder
1 teaspoon garlic powder (You can open a capsule of Bear Paw Garlic!)
3 1/2 ounces beef, sirloin, raw
1/2 teaspoon olive oil, extra virgin
4 lettuce leaves
Preheat grill or oven broiler. Stir together the vinegar, sesame oil, soy sauce and scallions. Mix into cooked brown rice. Set aside; keep warm.
Blend the pepper, chipotle seasoning, oregano, cumin, onion and garlic powders together in a small bowl. Place steak on a plate and rub both sides with olive oil and the seasoning mix. Grill or broil for approximately 5-7 minutes on each side until desired doneness.
Place on a plate and slice into thin slices. Top lettuce with grilled steak, roll and enjoy with a side of scallion brown rice. Serve with your favorite calorie-free beverage.
Another thing, you can broil the steak whole or cut it in pieces beforehand. I cut mine beforehand because it’s easier to cut when it is cold, and because every little piece gets the seasoning rubbed on them for more flavor. Also you don’t have to worry about resting the meat before you cut it (if you don’t rest the meat well enough before you cut it, you lose all the important juices).
For the rice, if you can’t find scallions, that’s okay – you don’t need them. It tastes just as good without them. It’s one of those things that just takes a recipe to another level.
Make this lunch at your next party, and you’ll sure to be a hit! We loved it.