Grass-Fed Rib-Eye Steak Lettuce Wraps
with Harissa Sweet Potatoes, Bulgur, Dill, Feta & Apricot Aioli
- Milk
- Eggs
- Wheat
Vegetarian dinner ideas are our meat and potatoes, and these veggie wraps are bursting with bold flavors. First, onion and sweet potato, seasoned with garlic and smoky, spicy harissa, are roasted until tender. Next, fluffy whole-grain bulgur is tossed with sunflower seeds and feta. It’s all piled into crisp lettuce leaves, drizzled with an apricot-mustard-garlic aioli, and sprinkled with dill and more feta. Tasty, nutritious, and light–now THAT’S a wrap.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Sunflower Seeds
1 unit
Apricot Jam
1 unit
Onion
16 ounce
Grass-Fed Rib-Eye Steak
1 unit
Sweet Potato
2 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ tablespoon
Harissa Powder
2 teaspoon
Dijon Mustard
½ cup
Bulgur Wheat
(Contains: Wheat)
1 teaspoon
Garlic Powder
0.13 ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Trim and discard root end from lettuce; separate leaves. Roughly chop half the dill (all for 4). TIP: To maintain the life of your knives, hand-wash using lukewarm water, mild dish soap, and a nonabrasive sponge. Dry immediately to prevent spots.
Toss sweet potato and onion on a baking sheet with half the garlic powder (you’ll use the rest later), ¾ tsp harissa powder (1½ tsp for 4 servings), a drizzle of olive oil, a big pinch of salt, and pepper. (If you like things spicy, feel free to add more harissa powder.) Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, in a small pot, heat a drizzle of olive oil over medium heat. Add minced onion and a big pinch of salt. Cook, stirring, until fragrant, 1 minute.
Add bulgur, stock concentrate, and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Turn off heat; uncover and let cool until ready to serve.
While bulgur cooks, in a small bowl, whisk together mayonnaise, jam, mustard, remaining garlic powder, 2 tsp vinegar (4 tsp for 4 servings), a drizzle of olive oil, and a pinch of salt and pepper.
Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Taste and season with salt and pepper if needed.
Fill lettuce leaves with bulgur mixture and roasted veggies. Drizzle aioli over veggies. Sprinkle with as much dill and remaining feta as you like and serve.
