Iceberg Babies™ Chipotle Steak Lettuce Cups

Serves: 6
Total Time: 45 min.

INGREDIENTS

Flank Steak w Chipotle Marinade:
1 lb flank steak 
3 canned chipotle peppers, plus 1 tbsp adobo from the can
juice of 1 lime
1/2 onion, coarsely chopped
6 garlic cloves, skin removed
3 tbsp olive oil, plus more for cooking
kosher salt

Black Bean and Corn Salsa:
1 can black beans, drained
1 can sweet corn, drained
1 1/2 tsp kosher salt
1 serrano chili, finely chopped
1 bunch cilantro, leaves only, chopped
1 sm red onion, finely chopped
juice of one lime

Lettuce Cups:
2 iceberg babies, leaves separated into wraps
2 oz cotija cheese, crumbled
1 jar roasted red bell pepper, drained, sliced into strips
additional cilantro for garnish

Preparation:

Chipotle Marinade:
Heat a cast iron skillet over medium heat and add garlic cloves to dry skillet. Cook, turning occasionally, until charred spots appear all over garlic cloves. Place charred garlic, chipotles, lime juice, onion, and oil in blender and purée until smooth. Coat steak with marinade, cover and chill for 4 to 12 hours.

Black Bean and Corn Salsa:
Combine all ingredients in a bowl and stir to combine.

Steaks:
Remove steaks from marinade and sprinkle generously with kosher salt. Heat a cast iron or other heavy bottom skillet over medium high heat for two minutes. Swirl in 1 tbsp olive oil and wait one minute. Add steaks to skillet and cook, without turning, for 5 minutes. Flip steaks and cook an additional 5 minutes for medium rare. (Adjust cooking time for especially thin or thick cuts.) Remove from heat and allow to rest 5 minutes before slicing into 1/2 in thick strips.

Lettuce Cup Assembly:
Fill each lettuce cup with 2 strips red bell pepper and 1 strip steak. Top with salsa and cotija cheese. Garnish with cilantro.