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Dinner recipe · from the recipe book

Seared Sirloin Lettuce Wraps with Roasted Pepper Salsa

Juicy cumin-rubbed sirloin strips tucked into cool, crunchy romaine with a smoky, charred red pepper salsa and creamy avocado.

Seared Sirloin Lettuce Wraps with Roasted Pepper Salsa

Ingredients

  • 1¼ lb600 gTop sirloin steakpatted dry
  • 5 cups chopped240 gRomaine lettuceseparated into 12 large leaves, washed and dried
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 1 medium110 gRed onionhalf cut into thick wedges, half finely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 3 cloves9 gGarlicminced
  • 1 medium123 gTomatoesdiced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • 1 cup diced150 gAvocadodiced
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Rub the sirloin with half of the olive oil (about 1 tablespoon), the cumin, the smoked paprika, half of the salt and the black pepper; let it sit while you make the salsa.
  2. Heat a large dry skillet over medium-high heat. Char the red bell pepper strips and the red onion wedges, turning occasionally, until blistered and soft, 8 to 10 minutes. Transfer to a cutting board.
  3. Chop the charred pepper and onion and toss them in a bowl with the jalapeño, half of the garlic, the tomato, half of the cilantro, half of the lime juice, a quarter of the remaining olive oil (about 1 teaspoon) and a quarter of the salt. This is the roasted pepper salsa.
  4. Warm the remaining olive oil in the same skillet over medium-high heat. Sear the sirloin 4 to 5 minutes per side until it reaches 145°F (63°C), then rest it on a board for 3 minutes before slicing thinly against the grain.
  5. While the steak rests, lower the heat to medium, add the black beans, the remaining garlic and the remaining salt to the skillet, and warm for 2 to 3 minutes, scraping up the browned bits.
  6. Toss the avocado with the remaining lime juice and the remaining cilantro.
  7. Fill each romaine leaf with some black beans, sliced sirloin, a spoonful of roasted pepper salsa and the avocado, then serve 3 wraps per person.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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