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.
- Food processor
- Parchment paper
- Baking sheet
- 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
Preheat the oven to 400 °F.
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.
Cut the little potatoes in half and leave the cherry tomatoes whole, then toss the halved potatoes in a bowl with the olive oil.
Cover a baking pan with parchment paper and arrange the halved potatoes over the pan cut side down.
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.
While the potatoes and tomatoes are finishing, preheat the grill, and cook your steak as preferred.
Allow the steak to rest for a few minutes after grilling then slice thinly.
Remove the roasted potatoes and tomatoes from the oven and let cool slightly.
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.
Finally, drizzle each lettuce boat with the dressing.