As someone who loves food and considers cooking my love language, I’m always checking myself to make sure I’m cooking meals for my friends and family that don’t require me to be in the kitchen, over the stove, the entire time I’m supposed to be spending time with them… especially in the summer. I first cooked up today’s new recipe for friends a few weeks ago on a summer night outside, and they were truly perfect. Quick! Summery! Delish!!
When you go to the farm stand this summer and see the beautiful peaches and corn front and center, I hope this is the first recipe that comes to mind! And because we love our swaps, I’ve included notes on how to make them into bowls, salads, tacos, etc.
Today’s recipe for steak lettuce wraps with peach and sweet corn salsa went through multiple iterations. It started as a summer salad, then branched out to a grain bowl (my second love language), then considered making it a pasta dish…. and ultimately landed on steak lettuce wraps for a few reasons:
They use the summer produce I’m currently obsessed with!! Hello corn, peppers, and peaches!
It all comes together surprisingly quickly and has prep-ahead-friendly components.
The meal gives fancy vibes, but doesn’t have you cooking all day.
All of my recipes keep these three things in mind, but I’m leaning heavily into the fancy-ish-but-not and no-bake elements for summer meals. I know your priority is spending time with your family or enjoying the nice weather, and you can do that while still having delicious, produce-forward meals each week.
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steak lettuce wraps with peach and sweet corn salsa
serves 4 | prep time: 30 minutes, plus 10 minutes resting time | cook time: 6 to 8 minutes
gluten-free, dairy-free, nut-free
For the peach and sweet corn salsa
1 1/2 cups corn (cut from 2 or 3 ears of corn, or 10 ounces frozen)
2 ripe peaches, pitted and small-diced
1/2 small red onion, small-diced
1 jalapeño pepper, seeded and small-diced (omit for no spice)
1/4 cup roughly chopped cilantro leaves
2 tablespoons raw honey
juice and zest of 1 lime
3/4 teaspoon kosher salt, additional to taste
1/2 teaspoon garlic powder
For the steak
1 pound flank steak (code JENNEATS)
kosher salt
ground black pepper
1 tablespoon avocado or olive oil
For assembly
butter lettuce leaves
chopped fresh mint leaves
chopped fresh cilantro leaves
INSTRUCTIONS
Remove the steak from the refrigerator 30 minutes prior to cooking.
While it rests, make the corn salsa: Add the corn, peaches, red onion, jalapeño pepper, and cilantro to a large mixing bowl and toss to evenly combine. Add the honey, lime juice, lime zest, salt, and garlic powder and mix well. Cover and set aside until step 5.
Prepare the steak: Pat the steak dry all over with a paper towel and season generously with salt and black pepper on both sides.
Heat the a large stainless steel skillet or cast iron skillet over medium heat. Add the oil. Once the oil is shimmering, carefully place the steak in the center of the skillet. Cook without moving for 3 to 4 minutes per side, until your desired level of doneness is reached (130ºF for medium rare, 135ºF for medium, 145ºF for well done). You can also do this with a grill if you prefer grilled steak. Place on a cutting board, tent a piece of foil overtop, and let the steak rest for 10 minutes.
While the steak rests, assemble the plates by arranging 3 lettuce leaves on each one (I recommend doubling up the leaves for extra support!). Cutting against the grain, thinly slice or cube the steak.
Divide the steak between the lettuce leaves and top each one with a generous spoonful of the salsa. Sprinkle with mint and cilantro.
STORE IT: Refrigerate the steak and salsa in separate sealed containers for up to 3 days.
REHEAT IT: Heat a cast iron skillet or nonstick pan over medium-low heat. Add a drizzle of oil. Once heated, add the steak strips or cubes and heat until warmed, about 2 minutes per side.
recipe notes
Crumbled goat cheese makes a delicious topping!
Use tortillas: Swap the lettuce leaves for warmed corn or flour tortillas.
Make them into bowls: Instead of lettuce leaves, cook 1 cup of dry jasmine rice and serve as bowls with the steak and salsa on top.
Make it a salad: Blend the cilantro, jalapeño pepper, honey, lime juice, lime zest, salt, and garlic powder with 3 tablespoons of olive oil and 2 tablespoons of white wine vinegar until smooth to make a vinaigrette. Dress the lettuce leaves with the vinaigrette and mix in the peaches, corn, and red onion. Top with the thinly sliced steak. Highly recommend a goat cheese topping!
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