Gorgonzola Steak Lettuce Wraps with Herby Vinaigrette

Name: Gorgonzola Steak Lettuce Wraps with Herby Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: 8 to 12 ounces steak; salt; black pepper; 3 tablespoons unsalted butter; 1 iceberg lettuce; 1 butter lettuce; 1 cup carrot; ½ cup gorgonzola cheese; onion; vinaigrette; 3 tablespoons red wine vinegar; 3 garlic; 2 tablespoons parsley; 2 tablespoons cilantro; 1 tablespoon basil; 2 teaspoons honey; ⅓ cup olive oil; salt; black pepper

User Reviews

5

8 reviews

Excellent

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Gorgonzola Steak Lettuce Wraps with Herby Vinaigrette

Kian Mendoza

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We adore these steak lettuce wraps! Crisp lettuce cups, shaved carrot ribbons, pickled onions and creamy gorgonzola make these especially delicious. Drizzle with an herby vinaigrette for the ultimate pop of flavor.

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Ingredients

Servings

8 to 12 ounces steak I prefer 3 to 4 steaks so I can adjust doneness
salt kosher salt
black pepper kosher salt
3 tablespoons unsalted butter if searing steak
1 iceberg lettuce leaves removed, head
1 butter lettuce leaves removed
1 cup carrot grated or shaved
½ cup gorgonzola cheese crumbled
onion for topping, pickled
vinaigrette herby
3 tablespoons red wine vinegar
3 garlic cloves
2 tablespoons parsley fresh
2 tablespoons cilantro fresh
1 tablespoon basil fresh
2 teaspoons honey
⅓ cup olive oil
salt kosher salt
black pepper kosher salt

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Instructions

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Make sure your steaks sit out at room temperature for about 30 minutes.
Heat a cast iron skillet over medium-high heat - you want it hot! Season the steaks on both sides liberally with salt and pepper.
Add 2 tablespoons of butter to the hot skillet. It will sizzle and smoke and once it’s all melted, add in the steaks. Cook for 3 minutes, until deeply golden, then flip and cook for 3 minutes more. Add in the remaining butter. Once it melts, spoon it over top of the steaks for another 1 to 2 minutes. I like to cook the steaks to about 140-145 degrees (almost medium doneness or medium well). Remove the steaks and let them rest for 10 to 15 minutes before slicing.
Layer the lettuce cups. I place one piece of iceberg lettuce down and cover it with a piece of butter lettuce. Then I add the sliced steak, carrots and pickled onions. I sprinkle on some gorgonzola and drizzle on the vinaigrette. There is no right or wrong here - you can use as much or as little ingredients as you’d like in the lettuce wraps.
herby vinaigrette
Whisk together the vinegar, garlic, herbs, honey and a big pinch of salt and pepper. Steam in the olive oil until the dressing is emulsified. Drizzle it over the lettuce wraps and enjoy! You can make this a few hours ahead of time and stick it in the fridge.