You guys, the weather around here has been straight up INSANE…and I mean that in the best way possible! It’s February. And we have gone to the park nearly every day for the last week, no joke. Almost every bit of the snow is melted, the sun has been working overtime and there are literally birds chirping. Can I get allllll the virtual high fives and happy dances from you!? So let’s celebrate this spring-like feeling by eating spring-like…at least until we get hit with that snow storm thats in the forecast for this week. Only in Minnesota, my dear friends. The land that I love 😉
These lettuce wraps are pretty much the whole shebang. The flavors are so bright and fresh. So much, that you wont even miss the tortilla one bit; it would just take away from all of the goodies inside!
Blackened seasoning is something that I always keep in my pantry. It’s full of so much flavor and is such a quick, easy way to turn any boring old protein into something to write home about. So a quick sprinkling of this stuff on steak can immediately turn your dinner into a Southwesty, flavor-bombed fiesta. You can find my go-to recipe here.
Fill that steak up in a leaf of romaine and top it with a make-shift-uber-quick pico and CHIPOTLE LIME SOUR CREAM and I’m barely even sure what to do with myself I’m so smitten! Let me reiterate, just for effect here….CHIPOTLE LIME SOUR CREAM. Oh my gosh the yumminess involved is just not right!
Such a fresh, yummy meal, friends!
Blackened Steak Lettuce Wraps with Chipotle Lime Sour Cream
Notes: Use your favorite steak for grilling here…I love ribeye for this recipe. Chipotles in Adobo can be found in a can in the international section of your super market by the taco seasonings. I use one pepper to start with for this recipe and then add another if the sour cream needs more heat.
1 Tablespoon Olive Oil
1-1 1/2 Pounds Steak *SEE NOTE ABOVE, both sides seasoned with kosher salt
3 Teaspoons Blackened Seasoning
1-2 Chipotle Peppers in Adobo *SEE NOTE ABOVE
1/2 Teaspoon Kosher or Sea Salt
1/4 Cup Heavy Cream
1/2 a Lime + 2 Tablespoons Fresh Lime Juice, divided
1 Cup Cherry Tomatoes, quartered
1/2 Cup Chopped White Onion
1/4 Cup Packed Cilantro Leaves, chopped
1 Avocado, diced
Romaine Lettuce Leaves
Preheat oven to 450. Drizzle steak with olive oil, sprinkle with blackened seasoning and rub all over the steak to evenly coat it. Preheat an oven safe pan (cast iron is PERFECT here) over high heat. Add the steak and cook until a nice golden crust begins to form, about 3-4 minutes. Flip steak over and transfer to the oven and roast for 10 minutes or until desired doneness (length of time will depend on thickness of steak). Set aside to rest for at least 10 minutes and then slice into thin strips.
Place chipotles, sour cream, salt, cream and 2 Tablespoons of lime juice in a blender or food processor and process until smooth and combined. Set aside at room temperature for up to 30 minutes or store in the refrigerator for up to 5 days.
Mix the tomatoes, onion, cilantro, avocado and the juice of 1/2 a lime in a small bowl. Season, to taste, with salt and black pepper.
Fill romaine leaves with steak and top with the tomato mixture and chipotle lime sour cream. Serves 4.