Asian Inspired Steak Tip Lettuce Wraps With Rainbow Veggies

What You’ll Need

For the Steak Tips:

• 1 ½ lbs Grass-Fed Steak Tips

• 2 Tbsp low-sodium tamari or soy sauce

• 1 Tbsp sesame oil

• 1 Tbsp rice vinegar

• 1 Tbsp lime juice

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp honey or maple syrup

• ½ tsp chili flakes (optional, for heat)

For the Wraps:

• 1 large head butter lettuce (or romaine leaves)

• 1 red bell pepper, thinly sliced

• 1 carrot, julienned

• 1 small cucumber, julienned

• 1 cup purple cabbage, thinly shredded

• ½ cup fresh cilantro, chopped

• ½ cup fresh mint leaves

• 2 green onions, sliced

For the Sesame-Lime Drizzle:

• 2 Tbsp tahini or almond butter

• 1 Tbsp lime juice

• 1 tsp sesame oil

• 1 tsp maple syrup

• 1–2 Tbsp warm water (to thin to drizzle consistency)

Let’s Cook

Step 1 – Marinate the Steak Tips
In a medium bowl, whisk together tamari, sesame oil, rice vinegar, lime juice, garlic, ginger, honey, and chili flakes. Add steak tips, toss to coat, and marinate at least 15 minutes (or up to 2 hours in the fridge).

Step 2 – Cook the Steak Tips
Heat a large skillet or grill pan over medium-high heat. Remove steak tips from marinade and sear 2–3 minutes per side until browned and cooked to desired doneness (medium-rare to medium recommended). Rest for 5 minutes, then slice against the grain into bite-sized pieces.

Step 3 – Mix the Sauce
In a small bowl, whisk together tahini, lime juice, sesame oil, and honey. Add warm water 1 Tbsp at a time until sauce is smooth and drizzle-able.

Step 4 – Assemble the Wraps
Arrange lettuce leaves on a platter. Fill each with steak slices, bell pepper, carrot, cucumber, cabbage, and fresh herbs. Drizzle with sesame-lime sauce and sprinkle with green onions.

Step 5 – Serve & Enjoy
Serve wraps family-style so everyone can build their own. Great with a side of brown rice, quinoa, or cauliflower rice for extra staying power.