Lean Steak Lettuce Wraps

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Lean Steak Lettuce Wraps

Filled with lean steak, coriander and mango, these healthy and refreshing lettuce wraps are perfect for a backyard barbeque.

Erin MacDonald RD, June 5, 2013

Ready in 20 minutes • Makes 4 servings

Fit tip: Grass-fed beef is three to five times higher than grain-fed beef in conjugated linoleic acid (CLA), which reduces body fat while preserving lean muscle mass.


  • 450g lean steak
  • Zest of 1 lime
  • Juice of 3 limes
  • 2 tbsp olive oil
  • 1 tbsp honey or agave nectar
  • 2 tbsp balsamic vinegar
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • Fresh cracked black pepper, to taste
  • 8 butter lettuce or romaine lettuce leaves
  • 1 each cucumber, red capsicum, mango, julienned
  • Fresh coriander leaves, to garnish


  1. Score the steak by slicing 0.5cm deep gashes against the grain about 1cm apart. This will help tenderise the beef and allow the marinade to penetrate.
  2. Combine lime zest, lime juice, oil, honey or agave, cumin, chilli powder and balsamic vinegar in a large zip-lock plastic bag. Place steak in the bag with marinade. Let it sit for 10 minutes.
  3. Heat grill over high heat. Remove steak from bag and cover with black pepper. Place steak on grill and cook for 4 minutes per side.
  4. Remove steak and let it rest 5 to 10 minutes before slicing. Then, slice against the grain into strips. Divide evenly onto lettuce leaves, along with the cucumber, capsicum and mango; top with coriander leaves.
Nutrients per serving: Calories: 276, Total Fats: 13 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 31 mg, Sodium: 292 mg, Total Carbohydrates: 20 g, Dietary Fibre: 2 g, Sugars: 15 g, Protein: 21 g, Iron: 2 mg

Source Url: http://www.oxygenmag.com.au/Nutrition/tabid/620/entryid/1005/Lean-Steak-Lettuce-Wraps.aspx
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