Tri-Tip Lettuce Wraps

Ingredients

• 1 Tri-Tip Roast, about 2 pounds
• 4 TBSP butter
• 1 Granny Smith Apple, peeled and sliced
• 1/2 red onion, thinly sliced
• 1 serrano chili, thinly sliced
• Romaine lettuce leaves
• Fresh mint
• Fresh cilantro

• 1/4 cup dark brown sugar
• 1/4 cup Korean chili flakes
• 2 TBSP ground black pepper
• 2 TBSP smoked paprika
• 2 TBSP ground coriander
• 2 TBSP beef bouillon powder
• 2 TBSP kosher salt 

• 1/2 cup Japanese-style mayo
• 2 TBSP hoisin sauce

Cooking

1. Mix brown sugar, chili flakes, black pepper, paprika, coriander, beef powder and salt in a bowl until well mixed.
2. Preheat oven to 250°F. Season Tri-Tip steak on a rack generously with yummy rub, reserving a portion for the vegetables. Roast steak on rack until internal temperature of 130°F to 135°F. Remove from oven and let rest to 145°F for medium rare.
3. Heat a large saute pan, big enough to fit the whole roast. Add a splash of oil and get pan hot. Brown steak on both sides. Then add butter to hot pan and baste onto steak. Steak will form a nice rich crust. Remove from the pan and rest for 12 minutes. Reserve butter and pan drippings. Leave enough butter to cover bottom of pan.
4. Add green apple, red onion and serrano to hot pan with butter drippings. Saute until tender. Season with reserved yummy rub.
5. In a separate bowl combine the mayo and hoisin sauce.
6. Slice the steak and drizzle with reserved spiced butter.
7. Serve alongside hoisin mayo, romaine leaves, mint and cilantro.

Nutrition

Nutrition information per serving, 8 servings: 395 Calories; 24.0 g Total Fat (9 g Saturated Fat; 0.2 g Trans Fat; 1.1 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat); 106 mg Cholesterol; 2554 mg Sodium; 17 g Total Carbohydrate; 3.7 g Dietary Fiber; 10.5 g Total Sugars; 7.3 g Added Sugars; 27 g Protein; 72.2 mg Calcium; 3 mg Iron; 547 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 10.1 mg Niacin; 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 224 mg Phosphorus; 4.6 mg Zinc; 27.6 mcg Selenium; 105 mg Choline