Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps make the perfect quick and easy weeknight meal. A friend asked me to create a few lettuce wrap recipes for her. Somehow I came up with the idea to create steak wraps. This is somewhat surprising because she is a pescatarian and does not eat steak. I became so engaged in creating wraps for her, I wanted to make something for myself as well.
Per Wrap: Calories: 107 Fat: 4.5G Net Carbs: 2G Protein: 16G
Per Wrap (made with optional butter): Calories: 120 Fat: 6G Net Carbs: 2G Protein: 16G
It’s not a secret among my friends and family that my steak marinade is the absolute truth. I love to whip up juicy, mouth-watering steaks. My preferred method is grilled. I find it easier to obtain medium doneness that way.
The grill also offers so much flavor. I grill pretty much any time of the year. I’m not afraid to put on my coat and snow boots during the winter for the sake of a great meal. If you don’t have a grill, stove top or the oven will work just fine.
The steak marinade combined with the minced garlic and Sriracha works so well here. I was pleasantly surprised, yet impressed, when I took my first bite. I could eat these every day. They are also perfect for low-carb diets.
Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps
- 6-8 oz of steak sirloin or New York strip
- Romaine lettuce
- 1/2 cup red onion chopped
- 3 garlic cloves chopped
- 1/2 medium green pepper sliced into thin pieces
- 1/2 medium red pepper sliced into thin pieces
- 1/4 medium orange pepper sliced into thin pieces
- 1/4 medium yellow pepper sliced into thin pieces
- 2 tablespoons of Sriracha
- 1 1/2 tablespoons of low sodium soy sauce coconut aminos for paleo
- 2 tablespoons dry, unsweetened Cocoa powder
- 2 teaspoons McCormick’s Grill Mates Montreal Steak Seasoning
- 2 teaspoons McCormick’s Grill Mates BBQ Seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon pepper
- Wash and trim the fat from the steak. Pat dry.
- Pour ½ tablespoon of soy sauce on each side of the steak (1 tablespoon total).
- Combine the seasonings in a bowl.
- Sprinkle the seasonings on both sides of the steak. Place the steak in a Ziploc bag.
- Add 1/2 tablespoon of soy sauce to the Ziploc bag. Seal the bag, removing all air.
- Pat the outside of the bag to ensure added soy sauce saturates the meat.
- Place in fridge to marinate 4-6 hours.
- Grill steak to preferred doneness (i.e. medium).
- OPTIONAL: To ensure a tender, juicy steak, melt 1 tablespoon of grass-fed butter in the microwave for 30 seconds and stir. After the steak has reached the desired doneness, using a cooking brush, brush the butter onto both sides of the steak while it’s on the grill.
- Remove the steak from the grill and allow it to cool for 5 minutes.
- Place the steak horizontally on a cutting board, and slice steak into pieces.
- Chop red onion, garlic, and peppers.
- Spray a pan with cooking oil and add the veggies on medium heat. Allow to cook until garlic becomes fragrant. Add the Sriracha and allow it to cook for another 2 minutes.
- Remove from heat and allow to cool for 2 minutes. Use your judgment here. If you add the steak too soon it will continue to cook the steak.
- Add the steak slices and stir to combine all of the ingredients.
- Spoon the mixture into the center of a lettuce leaf.