Cuban-Spiced Steak & Corn Lettuce Wraps
with Creamy Chimichurri Mayo & Cotija Cheese
- Milk
- Eggs
Tender steak is seasoned with a paprika-cumin-citrus spice rub for these quick and easy Cuban-inspired lettuce wraps. The steak is sliced thin and tucked into lettuce leaves along with charred sweet corn, fresh tomato, and crumbled cotija cheese. Each wrap is drizzled with herbaceous, creamy chimichurri mayo sauce and a squeeze of lime, adding a bright pop of citrus to this light yet satisfying meal.
Ingredients
1 unit
Corn
1 unit
Baby Lettuce
½ cup
Cotija Cheese
(Contains: Milk)
20 ounce
Ranch Steak
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
2 ounce
Chimichurri
Not included in your delivery
1 tablespoon
Cuban Spice Blend
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat steak* dry with paper towels. Season all over with Cuban Spice Blend.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak to pan and cook to desired doneness, 3-6 minutes per side.
Turn off heat; transfer steak to a cutting board to rest. Reserve pan.
While steak cooks, wash and dry produce.
Drain corn. Trim and discard root end from lettuce; separate leaves. Reserve 6 large leaves (12 leaves for 4 servings) for serving; thinly slice or shred remaining lettuce. Dice tomato. Quarter lime.
In a small bowl, combine mayonnaise and chimichurri. Set aside until ready to serve.
Heat a drizzle of oil in pan used for steak over medium-high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes.
Thinly slice steak against the grain.
Divide lettuce leaves between plates; fill with shredded lettuce and steak. Drizzle with chimichurri sauce. Top with corn, tomato, and cotija. Finish with a squeeze of lime juice and serve with remaining lime wedges on the side.
