This chimichurri steak wrapped in crunchy lettuce is a fun, refreshing way to enjoy juicy grilled steak, while getting in a healthy serving of vegetables. In addition to the steak, the lettuce wrap has rice, black beans, and chimichurri for extra nutrition and flavor.

Sometimes called “Argentinian pesto,” chimichurri is a fresh herb sauce made with parsley, garlic, olive oil and red wine vinegar. While chimichurri is versatile, the most popular way to serve it is with grilled meat, especially with a piece of steak.

The best cuts of steak for the chimichurri lettuce wrap are skirt steak, top sirloin steak, flat iron steak, or top blade steak. If using top blade steak, the cartilage in the middle can be removed to maximize tenderness.

This delicious chimichurri steak lettuce wrap is easy, healthy, and gluten-free. Scroll down to see how you can make this at home!

Ingredients

2.5 lbs Steak (skirt, top sirloin, flat iron, or top-blade)
3 Garlic cloves
1/2 Lime, plus more for serving
2 tsp Salt
1 tsp Pepper
2 Tbsp Olive oil for grilling
1 head of Butter lettuce ~or~ 2 heads of Romaine lettuce
2 cups White long-grain rice
1 (15oz) can Black beans

Chimichurri Verde with Lime

1 cup Flat leaf parsley
3 Garlic cloves
2 tsp Dried oregano
1/2 tsp Red pepper flakes
1/2 tsp Salt
1/2 tsp Pepper
1/2 Lime
2 Tbsp Red wine vinegar
3/4 Cup Extra virgin olive oil

Instructions

First, mince 3 garlic cloves and squeeze the juice of half a lime. Marinate the steak in a container with minced garlic, lime juice, salt, pepper, and olive oil. Use olive oil made specifically for grilling or roasting. You may also use another oil with a high smoke point, such as canola or grape seed oil. Cover the container with a lid or plastic wrap and refrigerate for at least 3–4 hours, or overnight.

Preheat the grill to 450º F and place the marinated steak on the grill. You can choose whichever doneness you want for your steak. I like my steak cooked medium, where the outer edges are browned but the center is still pink. If you like your steak medium, cook the steak for 5 minutes on one side, then flip and cook for another 4 minutes. The internal temperature of medium cooked steak will be around 140 to 145 degrees F.

After removing the steak from the grill, allow it to rest for 5 minutes before slicing it into bite-sized pieces.

I know the steak must look and smell fantastic on its own. Before eating more than a small sample, though, let’s prepare other toppings for the lettuce wrap.

White long-grain rice: Rinse 2 cups of white long-grain rice and put in a saucepan with 4 cups of water. Cover with a lid and cook on high heat for 5 minutes, or until the water starts to boil. Reduce the heat to low and simmer for 20 minutes. Once the rice is done cooking, fluff the rice with a rice paddle or a fork.
Black beans: Pour 1 can of black beans into a bowl and microwave for 30 seconds to warm it up.
Chimichurri verde with lime: Click on the link to view the instructions.

Once all the ingredients are ready, it is time to wrap them in lettuce. The best lettuce for lettuce wraps are butter lettuce or romaine lettuce. Put some rice, black beans, steak, and chimichurri verde in a piece of lettuce leaf. For a bit of extra tartness, don’t forget to squeeze a little bit of lime juice on the lettuce wrap.

Now only one step remains—enjoy!

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5 from 1 vote