Jamaican Jerk Steak and Pineapple Lettuce Wraps

1 lb. beef flank steak, trimmed of excess fat
2 Tbsp jerk seasoning
1/2 red bell pepper, diced
1 cup diced pineapple
1/4 cup thinly sliced green onion
Eat-Clean cooking spray
1/2 head iceberg lettuce, separated into 8 large leaves

1. Spread half of Jerk Seasoning on each side of flank steak. Cover and refrigerate for at least and hour, up to 24 hours.

2. In a small bowl combine red bell pepper, pineapple and green onion. Cover and refrigerate until ready to use.

3. When you are ready to cook steak, remove it from the refrigerator and let sit at room temperature for 15 minutes. Heat a grill of grill pan to medium-high heat. Spray both sides of steak with Eat-Clean cooking spray and place on grill.
Cook to desired doneness: medium-rare = 4-5 minutes per side. 
Remove to a cutting board and let sit for 5 minutes.


4. Divide lettuce leaves among four plates, Thinly slice steak across grain and divide amond lettuce cups. Place 2 Tbsp of pineapple pepper mixture in each lettuce cup.


5. Roll lettuce around steak, pineapple, and pepper mixture to eat.




Servings 4 x 2 wraps
Calories: 240
Protein: 26g
Fat: 10g