Delicious sirloin complements rich blue Creamer potatoes in these butter lettuce wraps, and they’re covered in a creamy dill and avocado dressing for maximum flavor.
Equipment
- Food processor
- Parchment paper
- Baking sheet
Salad Boats:
- 10 oz grass-fed sirloin steak (seasoned with salt, pepper, and steak spice)
- 1 tsp olive oil
- 16 Little Potatoes
- 1 cup green peas
- 12 cherry tomatoes
- 8 large butter lettuce leaves
Dilly Avocado Ranch Dressing:
- 1/4 cup almond milk
- 1 Tbsp lemon juice
- 1/4 cup organic mayo
- 1 tsp Dijon
- 1 tsp honey
- 1 tsp apple cider vinegar
- (1 pinch) salt
- (1 pinch) pepper
- 1/2 tsp garlic powder
- 1 avocado
- 1 Tbsp dill
- 1 Tbsp parsley
Instructions
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Step 1
Preheat the oven to 400 °F.
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Step 2
While the oven is heating, prepare the dressing by adding everything to a small food processor and blending until smooth. Set in the fridge to chill.
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Step 3
Cut the little potatoes in half and leave the cherry tomatoes whole, then toss the halved potatoes in a bowl with the olive oil.
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Step 4
Cover a baking pan with parchment paper and arrange the halved potatoes over the pan cut side down.
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Step 5
Roast the potatoes for 18 minutes, then flip the potatoes, and add the cherry tomatoes to the pan, spread along the potatoes, and roast for another 10 minutes.
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Step 6
While the potatoes and tomatoes are finishing, preheat the grill, and cook your steak as preferred.
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Step 7
Allow the steak to rest for a few minutes after grilling then slice thinly.
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Step 8
Remove the roasted potatoes and tomatoes from the oven and let cool slightly.
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Step 9
Assemble the lettuce wraps next by topping each large lettuce leaf with a few slices of steak, four cut potato halves, four roasted cherry tomatoes, and a sprinkling of green peas.
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Step 10
Finally, drizzle each lettuce boat with the dressing.
