Skirt Steak & Avocado Lettuce Wraps
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Makes about 10 lettuce wraps
- 1 (16-ounce) Certified Piedmontese skirt steak
- 1 tablespoon canola oil
- 2 tablespoons fajita or taco seasoning
- ½ cup pickled red pearl onions (recipe follows)
- 2 avocados, peeled, cored, and diced
- Juice of 1 lime
- Salt and pepper, to taste
- 1 head butter lettuce, washed and separated into individual cups
- Kosher salt and freshly cracked black pepper
- Cilantro and sour cream, for garnish (optional)
Preheat a grill to high. Rub all sides of the skirt steak with canola oil and seasoning. Grill to medium rare (about 120°F), about 2 minutes on each side; set steak aside to rest. Meanwhile, toss the pickled onions with the avocado and lime juice. Season with salt and pepper to taste. Slice the skirt steak across the grain. Top each lettuce cup with the sliced steak, avocado, and pickled onions. Garnish with cilantro and sour cream, if desired.
Pickled Red Pearl Onions
- 5 red pearl onions, sliced
- ½ cup apple cider vinegar
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
In a saucepan, bring the vinegars, sugar, and salt to a boil and pour over the onion. Let cool to room temperature. Store in the refrigerator for up to one week.