These steak lettuce wraps require minimal cooking, but they deliver maximum freshness and flavor. They’re full of crispy veggies and are delicious as a handheld appetizer or light meal. They’re also easy to make, and they’re ready in just 15 minutes!
These steak lettuce wraps are one of those simple recipes I make when I want big flavor without much effort. Tender seared steak, crisp veggies, and crunchy slivered almonds get finished with a lightly sweet, tangy honey mustard drizzle that pulls everything together just right.
I love serving them as a last-minute appetizer or an easy summer dinner. I sear the steak, toss together a quick salad, whisk the sauce, and pile everything onto crisp lettuce leaves. They come together fast, feel fresh and satisfying, and are easy to customize, so they never get boring.
Steak lettuce wrap ingredients
Here’s what you’ll need to make these steak lettuce cups:
- Steak seasoned with salt and pepper
- Veggies: carrot, green onion, red pepper, and parsley
- Lemon juice, garlic, and slivered almonds for the salad
- A sauce made from dijon mustard and honey
- Lettuce leaves for the wrap
What to serve with steak lettuce wraps
These little lettuce cups are delicious on their own either as an appetizer or light meal. With minimal cooking involved, they’re also perfect for summer grilling season.
To turn them into a heartier meal, serve them family-style with a side of rice or noodles like my favorite coconut rice or soy ginger noodles .
For a twist, instead of the honey mustard sauce in the recipe, you can swap it for my curry dipping sauce or peanut satay sauce .
Steak Salad Lettuce Wraps Recipe
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Ingredients
- ▢ 6 ounces steak
- ▢ ½ teaspoon EACH: sea salt and pepper
- ▢ ½ medium carrot (grated)
- ▢ 1 green onion (sliced into long strips)
- ▢ ½ red bell pepper (diced small)
- ▢ 2 tablespoons parsley or cilantro
- ▢ 1 tablespoon lemon juice (freshly squeezed)
- ▢ 1 clove garlic (finely grated – preferably with a microplane)
- ▢ ¼ cup toasted slivered almonds
- ▢ Sea salt (to taste)
- ▢ 3 tablespoons dijon mustard
- ▢ 2 teaspoons honey
- ▢ 12 small pieces of lettuce (kale or endive)
Instructions
- Season steak on both sides with salt and pepper. Sear on high heat until it is as cooked as you like (4-5 minutes for medium-rare). Let it rest for 10 minutes then slice it into thin strips. 6 ounces steak, ½ teaspoon EACH: sea salt and pepper
- Add carrot, green onion, pepper, parsley or cilantro, lemon juice, and garlic to a medium-sized bowl. Toss with slivered almonds and salt to taste. ½ medium carrot, 1 green onion, ½ red bell pepper, 2 tablespoons parsley or cilantro, 1 tablespoon lemon juice, 1 clove garlic, ¼ cup toasted slivered almonds
- In a small bowl, combine mustard and honey and mix to combine. 3 tablespoons dijon mustard, 2 teaspoons honey
- To serve, lay the lettuce leaves on a platter, add a spoonful of the salad, and top with a slice of steak. Either drizzle the honey mustard sauce on top or serve on the side as a dipping sauce. 12 small pieces of lettuce
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More light dinner recipes
For more inspiration, check out all of my dinner recipes !
Banh Mi Noodle Bowls
Mango Thai Noodle Salad with Sesame Ginger Dressing
Creamy Peanut Coconut Noodles
Thai Lettuce Wraps with Peanut Satay Sauce
Steak Salad Lettuce Wraps Recipe
Ingredients
- 6 ounces steak
- ½ teaspoon EACH: sea salt and pepper
- ½ medium carrot , grated
- 1 green onion , sliced into long strips
- ½ red bell pepper , diced small
- 2 tablespoons parsley or cilantro
- 1 tablespoon lemon juice , freshly squeezed
- 1 clove garlic , finely grated - preferably with a microplane
- ¼ cup toasted slivered almonds
- Sea salt , to taste
- 3 tablespoons dijon mustard
- 2 teaspoons honey
- 12 small pieces of lettuce , kale or endive
Instructions
- Season steak on both sides with salt and pepper. Sear on high heat until it is as cooked as you like (4-5 minutes for medium-rare). Let it rest for 10 minutes then slice it into thin strips. 6 ounces steak, ½ teaspoon EACH: sea salt and pepper
- Add carrot, green onion, pepper, parsley or cilantro, lemon juice, and garlic to a medium-sized bowl. Toss with slivered almonds and salt to taste. ½ medium carrot, 1 green onion, ½ red bell pepper, 2 tablespoons parsley or cilantro, 1 tablespoon lemon juice, 1 clove garlic, ¼ cup toasted slivered almonds
- In a small bowl, combine mustard and honey and mix to combine. 3 tablespoons dijon mustard, 2 teaspoons honey
- To serve, lay the lettuce leaves on a platter, add a spoonful of the salad, and top with a slice of steak. Either drizzle the honey mustard sauce on top or serve on the side as a dipping sauce. 12 small pieces of lettuce
