In partnership with Meater.

Inspired by a restaurant delight we’ve had before, these steak burrata BLT wraps are fully lacking the tortilla and make up for it in flavor and heft. Crisp lettuce cups are filled with creamy burrata, tomato salad, tender reverse seared steak, crispy bacon and a drizzle of red pepper aioli. Somewhere between an appetizer and a main dish, these are bright, fresh, filling and a nice take on something different– straight off the Traeger.

Finished Steak Burrata BLT wraps. — Finished Steak Burrata BLT wraps

ALWAYS LOOKING FOR INSPIRATION

Back in my wife’s hometown of Telluride, CO, there is a dish that is simple and unassuming at the local BBQ joint that is actually incredibly delicious and unexpected. The BLT Wrap with Chimichurri Mayo is on the appetizer menu at Oak and if you didn’t know what it was, you’d likely jump right over it. Why would you get a “wrap” as an appetizer to BBQ?

In reality, these BLT wraps are a bit misnamed because they’re more like lettuce cups than wraps. No tortillas to be found. A fresh crispy leaf of lettuce is topped with incredible candied bacon, chopped tomato salad and a squiggle of mayo studded with chimichurri ingredients. There’s basil in there somewhere– probably in the chimi– and it’s a bite of heaven.

THE FOUNDATION OF DELICIOUS

There’s nothing quite as delicious as burrata. We first learned about it years ago and were told that it was a “seasonal” cheese. But lucky for us, it seems to now always be in season at our stores and we are able to use it in a variety of dishes and ways. Of course, just eating burrata with ripe tomato salad is a delight in and of itself.

For this dish, we took the inspiration from the restaurant in Telluride and our love for burrata and could have had an excellent dish with that alone. But adding steak to the mix, especially perfectly reverse-seared sirloin steak (cooked perfectly with the Meater thermometer guiding the way) gives it some heft and makes it a terrific late summer meal.

WHAT TYPE OF CHEESE

We used burrata in this recipe, but you could definitely use something else (or whatever you have on hand). Some ideas include mozzarella, goat cheese or a spreadable cheese like Rondele. Experiment with flavor combinations to find something that you love!

WHAT TYPE OF STEAK TO USE?

This recipe would be well adapted to nearly any kind of steak. We chose to chop it into small pieces so that it was easy to fill the lettuce cups and make it easy to eat without a knife and fork. For this purpose, we used sirloin steaks that are naturally very tender and flavorful.

But you could also use different steak– a flank steak would be delicious if sliced thin. So too, would a ribeye steak be in this dish. Just consider how you’re serving the food for the steak and way you cut it. If it’s intended as an appetizer (eaten with your hands while standing) be intentional about how easy it may be to eat.

But serving these as a main course/heavy salad, you can definitely go with a meat that has more heft to pack a more filling punch. Just remember the forks and steak knives!

Two top sirloin steaks on the grill with X grill marks. — Steaks are reverse seared with a perfect crust

MEATER MAKES IT EASY

Along with the temperature of the grill, the finish temperature of the steak is super important. It can be hard to tell when your steak is done just by looking. You don’t want to cut into it to see, and pulling it too soon or too late can end up with a steak that doesn’t meet the needs of your diners. Cutting down on food waste by cooking steak to the perfect finish temperature has helped our family be more efficient and effective in our cooking.

So, we like to insert a Meater Thermometer in the thickest part of any steak we cook so that the process of cooking can be monitored on your phone. The wireless capabilities of the Meater, paired with the advanced app that allows you to specify your target temperatures and finish means that every time you use it– whether for miso marinated black cod or a ribeye steak– you will have perfect results.

Three bowls of ingredients-- mayo, roasted red pepper, garlic and a lemon on a black cutting board. — Red pepper aioli ingredients

Two sirloin steaks on a cutting board with a Meater thermometer, seasoning and hot sauce. — Red pepper aioli ingredients

PRIMARY INGREDIENTS

Sirloin steak
Bacon
Burrata
Hot sauce (we used Traeger’s Jalapeño & Lime sauce)
Seasoning (we used Five Monkey’s Monkey Mex seasoning)
Butter or gem lettuce
Campari or grape tomatoes
Basil
Roasted red bell peppers
Mayo
Lemon juice
Garlic
Olive oil
Balsamic vinegar
Salt & Pepper

Ingredients for Steak Burrata BLT Wraps. — All the things for Steak Burrata BLT Wraps

WHY COOKING STEAK ON THE TRAEGER WORKS

We love cooking everything on the Traeger– from baked goods to steaks– because of the predictable and delicious results. Sirloin steak is no different– it can be hard to tell how done it is by just looking. There’s the old suggestion that you can tell a finish temperature by pressing on it (and comparing the texture to your hand), but that is a guess and likely inaccurate. Rather, use a Meater thermometer to monitor the cooking process and give yourself enough time to perfectly reverse sear your meat. Every time you’ll end up with moist, flavorful and perfectly cooked food.

STEP-BY-STEP

Preheat your Traeger Grill to 225*.
Season the sirloin steaks by first coating them in hot sauce as a binder.
Then season generously all over with the rub of your choice.
Insert a Meater thermometer probe in one of the steaks.
Pair the probe to the app and set it for Sirloin steak with a desired finish temperature of 135*.
Place the steaks in the grill and close the lid.
Allow the sirloin steaks to smoke until they reach about 125* internally.
While the steak smokes, cook the bacon and chop it into small pieces.
Chop the tomatoes and combine in a bowl with the basil and some olive oil and balsamic vinegar.
Season the tomatoes to taste with salt and pepper.
In the jar of a small blender, combine the mayo, roasted red bell pepper, garlic and the juice of 1/2 a lemon.
Puree on high until completely combined. Thin as necessary with additional lemon juice and season to taste.
Transfer the sauce into a squirt bottle if available.
When the steak is nearing 125*, preheat your Traeger Ranger to high heat.
Move the reverse seared steaks to the hot Ranger and continue cooking until the internal temperature nearly reaches 135*. Follow the prompts on the Meater app.
Remove the steaks from the grill and tent loosely with foil on a cutting board.
Slice the steak against the grain and then cut it into 1/2 inch dice.
On a serving platter or cutting board, arrange the lettuce cups.
Slice a ball of burrata into 1/2 inch slices.
Put a slice of burrata on each lettuce cup.
Top with a heaping spoonful of the seasoned tomatoes.
Add the steak pieces to each lettuce cup.
Drizzle the red pepper aioli all over the lettuce pieces.
Sprinkle with the chopped bacon and finishing salt if desired.
Serve your Steak Burrata BLT wraps as an appetizer or light main course.

Lettuce cups with slices of burrata. — Put burrata in the lettuce cups

Lettuce cups with burrata and tomato salad. — Put burrata in the lettuce cups

ALTERNATE RECIPES/PRODUCT LINKS

Here are some other recipes you could use to serve as hefty appetizers or part of a summer dinner:

Products used in this cook:

Traeger Ironwood XL
Meater wireless thermometer system: the Meater is now integrated with the new Traeger grills for ease of use. Some of the features I love about the Meater: Longer Range: Bluetooth to WiFi range extension built-in up to 165ft. Stand-Alone Mode: Cook without the use of your smart phone.
- Multiple Probes: Dual temperature sensors in each probe can monitor internal meat temperature up to 212°F and ambient / external temperature up to 527°F simultaneously.
- Guided Cook System: Walks you through every step of the cooking process to guarantee perfect and consistent results. You can also set up custom alerts / notifications based on temperature and/or time.
- Advanced Estimator Algorithm: Estimates how long to cook and rest your food to help plan your meal and manage your time.

Did you make this recipe?
I’d love to know how it turned out!
Leave a review below or snap a photo,
share it on Instagram and tag me at @ThisJewCanQue