Steak Salad Lettuce Wraps

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  • 1 steak
  • 12 small pieces of lettuce, kale or endive
  • ½ carrot, grated
  • 1 green onion, sliced into long strips
  • ½ tomato, cut into ½" cubes
  • 2 tablespoons parsley or cilantro
  • Juice from ½ lemon
  • 1 garlic clove, finely grated (preferably with a microplane)
  • Salt to taste
  • ¼ cup slivered almonds, toasted
  • 3 tablespoons dijon mustard
  • 1-2 teaspoons honey
  1. Season steak on both sides with salt and pepper. Sear on high heat till it is as cooked as you like (I like medium rare, so about 4-5 minutes)
  2. Slice steak thinly into strips and set aside. Reserve any juice from the steak.
  3. Combine carrot, green onion, tomato, parsley or cilantro, lemon juice and garlic in a medium sized bowl. Add reserved steak juice and salt to taste. Toss with slivered almonds.
  4. In a small bowl, combine mustard and honey and mix to combine.
  5. To serve, lay lettuce leaves out on a platter, add a spoonful of salad and top with a slice of steak. Either drizzle the honey mustard sauce overtop or serve on the side as a dipping sauce.