Skirt Steak Lettuce Wraps (with Charred Scallion Relish and Garlic Yogurt)

Skirt Steak Lettuce Wraps (with Charred Scallion Relish and Garlic Yogurt)

Skirt steak Lettuce Wraps 

with Charred Scallion Relish and Garlic Yogurt

Makes 3-4 servings


1 pound skirt steak

2 bunches scallions, roots cut off

2 tablespoons olive oil

1 cup Greek yogurt

4 cloves garlic, finely grated or chopped

½ cup toasted walnuts, chopped

¼ cup olive oil

1 lemon, zested and juiced

2 small cucumbers or ½ large english cucumber, thinly sliced in half moons

1 jalapeno, thinly sliced

2 little gem lettuces, red or green leaf lettuce, cleaned

salt and black pepper, to taste


For the Marinade:

½ cup olive oil

¼ cup red wine vinegar

2 tablespoons dijon mustard

1 teaspoon worcestershire sauce

3 garlic cloves, finely grated

1 teaspoon ground coriander

1 tablespoon ground black pepper

1 ½  teaspoons kosher salt

One to twelve hours before the meal, mix the marinade ingredients in a large zip top bag or dish with a lid and whisk to combine. Add in the defrosted steak and let marinate, fully covered in the fridge. One hour before grilling, remove the meat from the fridge and let it come to room temperature. 


Preheat or light the grill to high heat. Toss the scallions with one tablespoon of olive oil and one teaspoon of kosher salt. Grill them until charred on the outside but not disintegrating, about five minutes, flipping twice. Remove from the grill and let cool until they are room temperature and easy to handle. Transfer to a cutting board and roughly chop them until resembling a chunky paste. Add to a medium sized bowl with one grated clove of garlic, walnuts, ¼ cup olive oil, lemon zest, and season with salt and pepper to taste.


Next, in a small bowl combine the yogurt, remaining three cloves of grated garlic, one tablespoon olive oil, two teaspoons lemon juice (or half a lemon, juiced), salt, and pepper. Mix to combine, taste and season as needed. 


Remove the meat from the marinade. Brush off any excess liquid and discard. Sear the steak on the heated grill for three to four minutes per side, do not move it in that time and close the lid so it gets a nice char. The steak is ready when the internal temperature reaches 135 -140 F. Remove from the grill and let rest for five minutes. Slice against the grain. 


Serve on a board or platter with the scallion relish, garlic yogurt sauce, sliced cucumber and jalapeño, and lettuce leaves. Assemble wraps to eat.

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