Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

Ingredients
  • 1.5-2 lbs. ribeye steak
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Romaine lettuce, for serving
  • Fresh salsa, for serving
For Sweet Pepper Guacamole:
  • 3 ripe avocados
  • 1/2 cup red onion, chopped
  • 1 small tomato, seeded and chopped
  • 2 small sweet peppers, seeded and chopped
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1/2 tsp. salt
  • 1 lime, juiced
For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy. 

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly. 

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

by The Savvy Kitchen
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