Steak Lettuce Wraps with Corn & Pepper Salsa

  • 2 Pounds-Sirloin Flap or Skirt Steak
  • 1 Brush-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 1 Head-Bibb Lettuce-leaves torn off whole, washed/dry
  • ¼ Cup-Blended Oil
  • 3 Tablespoons-Champagne Vinegar
  • 4 Ears-Corn-blanched, charred on grill, cut off
  • 1 Cup-Tomato-deseeded, fine dice
  • 6 Each-Shisito Pepper-sliced into thin rings
  • 1 Each-Fresno Pepper-deseeded, fine dice
  • ½ Cup-Cilantro-leaves, rough chopped
  • 1 Cup-Feta Cheese-crumbled
  • To Taste-Kosher Salt/Black Pepper


  1. Pull steak out of fridge and let sit out at room temperature for at least 30 minutes.
  2. Combine oil/vinegar in a mixing bowl.
  3. Add corn, tomato, both peppers, cilantro and feta cheese.
  4. Season with salt/pepper, mix to combine and set aside.
  5. Preheat grill to medium high heat for direct heat grilling.
  6. Brush meat with oil and season with Spice Mix.
  7. Place on grill and cook to desired temperature, 125 degrees internal temperature for med rare.
  8. Remove from grill and allow to rest for at least 10 minutes.
  9. Slice steak against grain into thin strips and place on a plate with juices.
  10. Build lettuce wraps with steak slices and top with corn salsa.