1 sirloin steak (1/2 lb 680 g)
2 tbsp. 30 mL Napoleon® Classic Steak Spice
1 head iceberg lettuce
2 medium Vidalia onions, peeled but with root end intact
2 sweet peppers (red, yellow, or orange), cut in half stem and seeds removed
1 lb 454 g fresh shiitake mushrooms
1 tbsp. 15 mL olive oil
2 tbsp. 30 mL Napoleon® Classic Steak Spice
1/ 4 cup + 1/ 2 cup 60mL + 125 mL Napoleon® Peanut Satay Sauce
1/ 2 cup 125 mL crushed peanuts Steak Marinade:
1/ 2 cup 125 mL olive oil
1/ 2 cup 125 mL balsamic vinegar
2 limes, juiced
2 tbsp. 30 mL minced ginger
2 red Thai chilies minced (optional)
In a medium bowl, whisk together olive oil, balsamic vinegar, lime juice, minced ginger and red Thai chilies. Place sirloin into a sealable bag or container and pour in marinade. Seal and refrigerate for at least 4 hours or overnight, turning occasionally to marinate evenly. Remove outer leaves of iceberg lettuce and carefully remove core. Place entire head into a large bowl and cover with cold water. Cover and refrigerate until needed. Preheat grill to high heat. Lightly brush onions, peppers and mushrooms with olive oil and season with Napoleon® Classic Steak Spice to taste. Place peppers, onions and mushrooms onto grill and cook until lightly charred and tender, approximately 10-15 minutes turning occasionally. Remove vegetables from grill and allow to cool slightly. Remove stems from mushrooms and discard. Thinly slice mushrooms, peppers and onions and toss together in a bowl. Drizzle with 1/ 4 cup of Napoleon® Peanut Satay Sauce, mix to evenly coat vegetables and set aside. Carefully remove large outer leaves of the lettuce head, keeping each leaf intact in a ‘cup’ shape. You should have about 8 leaf ‘cups’. Wash leaves in cold water, drain and pat dry with paper towel. Wrap in moist paper towel and place back in the refrigerator to keep crisp. Remove sirloin from marinade, discard marinade, and season sirloin with Napoleon® Classic Steak Spice, pressing the seasoning into the meat to adhere. Place sirloin onto preheated grill and cook for 5-6 minutes per side for mediumrare doneness on high heat. Remove from grill and allow to rest for 1-2 minutes. Thinly slice steak against the grain and place slices into a small bowl. To assemble lettuce wraps, place 4 leaves onto a tray or platter. Scoop about 1/ 4 cup of the sliced grilled vegetable mixture into each lettuce cup. Next, top beach cup with about 4 slices of grilled steak. Finish each wrap with a drizzle of Napoleon® Peanut Satay Sauce and sprinkle with about 1 tbsp. of crushed peanuts. Repeat with remaining lettuce leaves and serve immediately.
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