This recipe is a perfect light option for hot summer days, without sacrificing protein and flavor. We added in hatch green chile because we’re based in New Mexico, but feel free to sub a Thai chile or whatever else you have on hand. The peanuts, sesame oil, ginger and fresh cilantro give these wraps a distinctive South Asian flavor.

Feel free to add fresh basil as well if you like. Our sirloin steak gets a bath in a delicious, flavorful marinade and then everything gets wrapped up together in fresh lettuce leaves. Bonus points if you decide to serve this with a dipping sauce, although it’s already so flavorful it’s really not necessary.

Also Read: Recipe: Grass Fed & Finished Chinese Takeout Mongolian Beef

Grass Fed Beef From The Sangre De Cristo Mountains

Our beef is 100% New Mexican, raised on a 100,000 acre ranch outside of Santa Fe. The land there is lush and green thanks to ice melt from the Sangre De Cristo Mountains. The cattle are minimally handled and spend their days doing as they please among trees, natural springs and blue skies. Just as with all of our meat, these animals live stress free lives the way nature intended. It truly makes a difference in the taste and quality of the meat.

Steaks Cut By Master Butchers

We work exclusively with small scale butchers who are masters of their craft. Our beef is cut by Amish butchers four hours away from us in Colorado. Their business spans generations and they have spent their entire lives honing their craft and living in community with one another.

Five people work on one animal at a time, and each cut is made with precision and care. The meat is immediately pressure sealed after butchering and flash frozen at the peak of freshness. All of our orders are hand packed at our warehouse in Santa Fe and shipped to your doorstep in reusable coolers with dry ice.

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Beef The Way Nature Intended From Beck & Bulow

Ingredients:

• 1 lb beef sirloin steak
• 1 cup rice, if desired
• 1 hatch green chile
• 1 2 inch piece of ginger
• 4 cloves of garlic, minced
• 3 limes
• 1 tablespoon coconut sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons sea salt, plus more to taste
• 1 head of red leaf lettuce
• ¾ cup roasted, salted peanuts
• 1 hothouse cucumber
• 1 large bunch of cilantro, chopped
• Bison tallow for cooking the sirloin steak

Also Read: King Of Steaks: The Flavorful And Juicy Ribeye + Recipe

Instructions:

1. First, begin cooking the rice if desired. You could also substitute quinoa, more vegetables or cauliflower rice.
2. Finely chop the hatch green chile (or whatever chiles you prefer/have on hand). Taste test to gauge the spice level so that you can use an appropriate amount for your palate. Make sure to wash your hands thoroughly after handling chiles and avoid touching your eyes.
3. Mince the ginger and garlic and combine with the chile in a small bowl. Squeeze in the juice of one lime and mix thoroughly.
4. Add the coconut sugar, toasted sesame oil and two teaspoons of sea salt to the bowl and combine thoroughly.
5. Add the beef sirloin steak to the bowl of marinade. Soak for 15-30 minutes.
6. While the meat is marinating, separate the head of lettuce into large leaves suitable for making the wraps with. Rinse the leaves and set aside to dry.
7. Take the roasted, salted peanuts and put them in a plastic freezer bag. Crush them into small pieces using a heavy bowl or mug. Alternatively, you can chop the peanuts using a large sharp knife on a cutting board. Transfer the crushed peanuts to a small dish and set aside for serving.
8. Slice the cucumber into thin discs, then in half again. Set aside with the lettuce wraps. Add the chopped cilantro to the same plate. Slice the remaining two limes into wedges and set aside on the same plate.
9. Heat some bison tallow in a large cast iron skillet over medium high heat. When it’s shimmering, add in the sirloin steak. Let it cook without moving it around until it develops a nice seared crust on one side. This should take 2-3 minutes. Flip and cook until seared on the other side, ideally cooking just to medium rare.
10. Remove the cooked steak from the pan and set aside to rest for five minutes.
11. When meat is rested, cut against the grain into thin slices for the wraps.
12. If space permits on the plate with the lettuce, lime and cilantro, add the steak so that guests can assemble their wraps themselves. Serve the cooked rice and peanuts in separate bowls alongside. Enjoy immediately.