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.

10 mins
28 mins


  • 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


  • Step 1

    Preheat the oven to 400 °F.

  • 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.

  • 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.

  • Step 4

    Cover a baking pan with parchment paper and arrange the halved potatoes over the pan cut side down.

  • 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.

  • Step 6

    While the potatoes and tomatoes are finishing, preheat the grill, and cook your steak as preferred.

  • Step 7

    Allow the steak to rest for a few minutes after grilling then slice thinly.

  • Step 8

    Remove the roasted potatoes and tomatoes from the oven and let cool slightly.

  • 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.

  • Step 10

    Finally, drizzle each lettuce boat with the dressing.