Grilled Carne Asada Lettuce Cups with Pico de Gallo
Tender grilled flank or skirt steak seasoned with cumin and paprika, served in crisp romaine lettuce cups with fresh pico de gallo, creamy avocado, and crunchy pepitas. This vibrant Mexican-inspired dish offers all the bold flavors of traditional carne asada in a lighter, handheld format. Perfect for casual entertaining, weeknight dinners, or outdoor gatherings. The combination of smoky grilled steak, zesty citrus marinade, and fresh toppings creates a satisfying meal that's both nutritious and flavorful.
Ingredients
- ½ onions, medium and white, chopped
- 1 jalapenos, chopped
- 6 tomatoes, roma, chopped
- 2 Tbsp cilantro leaves, chopped
- 1 tsp oil, cooking
- 4 cloves garlic, chopped
- ¼ cup cilantro leaves, chopped
- 1 ½ lbs steak, flank or skirt
- ¼ cup oil, olive
- ½ limes, juice of
- 1 oranges, juice of
- 12 leaves lettuce, romaine
- ½ limes, wedges
- 1 avocados, sliced
- 1 Tbsp oil, cooking
- ¼ cup pepitas / pumpkin seeds
- 1 lb zucchini, sliced into spears
- 1 tsp cumin, ground
- ½ tsp paprika, regular or smoked
Instructions
- 1
Heat grill to 500F leaving one part over direct heat and one part over indirect heat
- 2
Clean grates and brush with cooking oil
- 3
Combine onions, jalapenos, tomatoes, cilantro, and cooking oil for pico de gallo
- 4
Season pico de gallo with salt
- 5
Brush zucchini spears with cooking oil and sprinkle with cumin and paprika
- 6
Season zucchini with salt and pepper
- 7
Remove steak from marinade and discard marinade
- 8
Season steak with salt and pepper
- 9
Place steak and zucchini over direct heat and sear on each side with cover closed
- 10
Move steak and zucchini to indirect heat when grill marks appear
- 11
Continue cooking with lid closed until zucchini is tender
- 12
Cook steak until desired doneness is reached
- 13
Let steak rest covered for 10 minutes then slice thinly against the grain
- 14
Heat large skillet over medium-high heat
- 15
Sear zucchini on all sides with tongs until tender
- 16
Add cooking oil to heated skillet
- 17
Add steak and saute until golden brown and cooked through
- 18
Set out lettuce leaves, steak, pico de gallo, avocados, and pepitas for assembly
- 19
Squeeze lime wedges over lettuce cups and serve with zucchini on the side
Tips
Don't crowd the pan when sauteing steak - cook in batches if needed to ensure proper browning and avoid steaming.
Let steak rest for the full 10 minutes after grilling to allow juices to redistribute for maximum tenderness.
Use a meat thermometer to ensure accurate doneness - medium-rare at 130F, medium at 140F, well-done at 160F.
Good to Know
Store assembled lettuce cups in refrigerator for up to 2 days. Keep components separate for best texture and freshness.
Marinate steak and prepare pico de gallo up to 1 day ahead. Grill steak and assemble just before serving.
Serve immediately while steak is warm. Provide lime wedges and extra pepitas on the side for guests to customize.
Common Mistakes
Don't skip resting the steak to avoid dry, tough meat
Don't overcrowd the pan when sauteing to avoid steaming instead of browning
Substitutions
FAQ
Can I make this without a grill?
Yes, use a grill pan or cast iron skillet over high heat to sear the steak and achieve similar flavor.
What if I don't have pepitas?
Substitute with chopped almonds, sunflower seeds, or toasted pine nuts for similar crunch and nutrition.
How long will the pico de gallo keep?
Fresh pico de gallo stays good in the refrigerator for 2-3 days when stored in an airtight container.