Ricardo's lime bavette steak rolls

These Tex-Mex-inspired steak lettuce wraps are so easy to put together

Sometimes sold as as bib or flap steak, bavette steak is great in the slow cooker on days when you might not feel like grilling. This one, found in Ricardo: Slow Cooker Favourites, is simply rubbed with spices, put in the slow cooker for four hours and then eaten as lettuce wraps for a simple lunch or dinner. 

Bavette steak

1 tbsp brown sugar
1 tbsp all-purpose flour
1 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 lb bavette setak, cut against the grain into 1/4-inch thick strips
1/2 cup beef broth
2 green onions, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, chopped
1 lime, grated zest and juice
1/4 cup finely chopped fresh cilantro
salt and pepper
Boston lettuce leaves, for garnish
sour cream, for garnish
avocado, for garnish
fresh cilantro leaves, for garnish

In the slow cooker, combine the brown sugar, flour, and spices. Add the remaining ingredients, except for the cilantro and garnish, and mix thoroughly. Season with salt and pepper.

Cover and cook on low for 4 hours. If the meat is kept on warm for a number of hours, it will become very tender and shred easily. Add the cilantro and adjust the seasoning.

To garnish, place the meat and the garnishes in serving dishes and set them on the table. Everyone can top their lettuce leaves with sour cream, meat, avocado, and cilantro and then simply roll and enjoy.

4 to 6 servings
Prep Time:
20 minutes
Cook Time:
4 hours