Whole30 Steak Torta
Satisfy your cravings while staying true to your Whole30 goals with this flavorful Whole30 Steak Torta! This low-carb, paleo-friendly dish swaps traditional bread for crisp romaine lettuce leaves, creating a light yet satisfying handheld meal. Juicy, perfectly marinated skirt steak is the star, infused with zesty lime juice, coconut aminos, garlic, cumin, and paprika for bold, savory flavor. Layered with fresh tomato, red onion, and cilantro, and topped with a creamy avocado-lime crema, each bite is bursting with Tex-Mex-inspired goodness. Quick and easy to prepare, this steak torta is ready in just 25 minutes, making it a perfect weeknight dinner or lunch idea. Whether you're committed to Whole30 or simply looking for a wholesome, protein-packed recipe, this lettuce-wrapped steak torta will not disappoint!
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Coconut aminos
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 8 large leaves Romaine lettuce leaves
- 0.5 medium Red onion
- 1 large Tomato
- 2 tablespoons Cilantro
- 1 large Avocado
- 1 tablespoon Lime juice (for crema)
- 2 tablespoons Coconut milk (full-fat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 small Jalapeño (optional)
Instructions
In a small bowl, combine olive oil, lime juice, coconut aminos, minced garlic, cumin, paprika, salt, and pepper to create the steak marinade.
Place the skirt steak in a shallow dish, pour the marinade over it, and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
Preheat a grill or cast-iron skillet over medium-high heat. Once hot, cook the steak for 3-4 minutes per side for medium-rare, or to your desired doneness.
Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak is resting, prepare the avocado-lime crema by mashing the avocado in a small bowl. Stir in lime juice, coconut milk, a pinch of salt, and diced jalapeño (if using) until smooth.
Slice the red onion and tomato thinly. Roughly chop the cilantro.
To assemble the torta, lay out two romaine lettuce leaves per serving as a base to simulate the bread. Layer with sliced steak, red onion, tomato, cilantro, and a dollop of avocado-lime crema.
Top with an additional romaine lettuce leaf to act as the ‘top bun.’ Serve immediately and enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
