Try these flank steak lettuce wraps with an easy Cajun aioli! They’re super easy to make, require hardly any hands-on time, and the Cajun aioli brings the flavor to a whole new level.
This post is sponsored by Tony Chachere’s.
Flank Steak Lettuce Wraps With Cajun Aioli
If you’re looking for the perfect low-carb power lunch or light dinner, then these naturally keto Cajun lettuce wraps are for you! They’re packed with flavor, super easy to make, and are so incredibly delicious.
I’ve partnered up with Tony Chachere’s to bring you this lettuce wrap recipe that’s absolutely perfect for summer. I’ve been a huge fan of their spices for the longest time because they make good cooking easy. Their spices are so delicious, and they take all of the work of balancing flavors out of the equation.
I opted to use the Tony Chachere’s More Spice Seasoning in this recipe, but if you want a more mild flavor, you could also use their Original Creole Seasoning. You can find out where to buy the full range of Tony Chachere’s products here.
Cajun Aioli
As delicious as the steak is, the magic is really in the sauce. This Cajun aioli is so so good. All you need to make it are roasted garlic, mayonnaise, lemon juice, Tony Chachere’s More Spice Seasoning, smoked paprika, garlic powder, onion powder, and oregano leaves.
The coolest part is that you can roast the garlic cloves on top of the steak while it cooks. Easy peasy and it adds a super delicious element to the sauce!
I just use the back of a fork to mash the garlic and then mix the sauce in the bowl. The garlic isn’t super soft after only 25 minutes in the oven though, so you’re welcome to use a food processor to blend the sauce up if you’d like.
How To Cook Flank Steak
I prefer to cook flank steak in the oven, because it’s the easiest way to get super consistent results every time. I’ve tried searing it first, but I actually preferred it just baked, so save yourself the hassle and let the oven do all the work!
To bake flank steak, you’ll just rub it in some olive oil and seasoning, then place it on a rimmed baking sheet covered in foil, and bake it at 350 F for 25 minutes. Then take it out, uncover it, and let it rest for 10 minutes before slicing it against the grain.
Is It Keto?
Yes! This recipe is naturally low-carb and keto as it’s written.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Keto Recipes
If you like this recipe, be sure to check out our entire keto and low carb recipe section! Some reader favorites are:
- Steak Lettuce Wraps
- Ground Turkey Lettuce Wraps with Cilantro Lime Slaw
- Keto Parmesan Crusted Chicken Breast
- Chili Lime Steak Fajitas
Flank Steak Lettuce Wraps with Cajun Aioli
Try these flank steak lettuce wraps with an easy Cajun aioli! They’re super easy to make, require hardly any hands-on time, and the Cajun aioli brings the flavor to a whole new level.
Ingredients
Steak:
- 1 pound flank steak
- 1 Tablespoon olive oil
- 2 teaspoons Tony Chachere’s More Spice Seasoning
- 3 medium garlic cloves (smashed)
Cajun Aioli:
- 1/2 cup mayonnaise
- 1 Tablespoon lemon juice
- 1 teaspoon Tony Chachere’s More Spice Seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
Lettuce Cups:
- 2 large heads romaine lettuce
- 1/2 red bell pepper (thinly sliced)
- 1/2 green bell pepper (thinly sliced)
- 1/4 large sweet white onion (thinly sliced)
- Fresh parsley (diced)
Instructions
- Preheat the oven to 350 F.
- Allow the steak to rest at room temperature for 15 minutes before cooking it.
- Coat the steak in 1 Tablespoon olive oil and 2 teaspoons Tony Chachere’s More Spice Seasoning. Place the steak on a rimmed baking sheet.
- Place the smashed garlic cloves on top of the steak and cover the pan tightly with aluminum foil. Then place the pan in the oven and bake for 25 - 30 minutes. (You might decide to cook it more depending on your desired doneness. I prefer to cook this to medium rare, which is anywhere from 130 F - 135 F. Well done is 145 F - 155 F).
- Remove the pan from the oven, remove the aluminum foil, set the baked garlic to the side (it’s for the aioli in the next step), and place the steak on a cutting board. Allow it to rest for 10 minutes before slicing the steak against the grain.
- To a medium bowl, add the baked garlic and use the back of a fork to mash it. Add the mayonnaise, lemon juice, 1 teaspoon Tony Chachere’s More Spice Seasoning, smoked paprika, garlic powder, onion powder, and dried oregano. Mix until the sauce is combined.
- To make each taco shell, stack two large crisp romaine leaves on top of each other. Top the lettuce with sliced bell peppers, onion, sliced flank steak, a drizzle of Cajun aioli, and a sprinkle of diced fresh parsley. (It’s easiest to drizzle the aioli if you add it to a plastic bag, then cut off a small section of one of the corner tips to make a makeshift icing bag, and then squeeze it over the lettuce wraps.)
Notes
If you like a lot of sauce, you may want to make a double batch.
Nutrition Information:
Serving Size:
1/8Amount Per Serving: Calories: 228Total Fat: 16.1gCarbohydrates: 7gNet Carbohydrates: 3.3gFiber: 3.7gSugar: 2.6gProtein: 14.6g
Nutrition information isn’t always accurate.
Try making these Cajun steak lettuce wraps for the perfect healthy and easy meal.
