Happy summer grilling season! This month’s recipe is brought to you by local regenerative farmers Chris and Cate from Casad Family Farms! Read more about Chris and Cate in this month’s Community Connections and check out their Direct Delivery Meat Box Program to enjoy delicious organic local beef and pork delivered to your door. Use code INSPIRED to receive 15% off your first order!

Casad Family Farms Skirt Steak Lettuce Wraps (with Charred Scallion Relish and Garlic Yogurt)

Course Dinner, Lunch
Servings 4


  • 1 pound Cassad Family Farms Skirt steak
  • 2 bunches Scallions, roots cut off
  • 2 tbsp Olive oil
  • 1 cup Greek yogurt
  • 4 cloves Garlic, finely grated or chopped
  • 1/2 cup Toasted walnuts, chopped
  • 1/4 cup Olive Oil
  • 1 Lemon, zested and juiced
  • 2 small Cucumbers or 1/2 large cucumber, thinly sliced in half moons
  • 1 Jalapeno, thinly sliced
  • 2 little Gem lettuces, red or green leaf lettuce, cleaned
  • Salt and black pepper to taste

For the Marinade

  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3 Garlic cloves, finely grated
  • 1 tsp Ground corinander
  • 1 tbsp Ground black pepper
  • 1 1/2 tsp Kosher salt


  1. One to twelve hours before the meal, mix the marinade ingredients in a large zip top bag or dish with a lid and whisk to combine. Add in the defrosted steak and let marinate, fully covered in the fridge.

  2. One hour before grilling, remove the meat from the fridge and let it come to room temperature. 

  3. Preheat or light the grill to high heat. Toss the scallions with one tablespoon of olive oil and one teaspoon of kosher salt. Grill them until charred on the outside but not disintegrating, about five minutes, flipping twice.

  4. Remove from the grill and let cool until they are room temperature and easy to handle. Transfer to a cutting board and roughly chop them until resembling a chunky paste.

  5. Add to a medium sized bowl with one grated clove of garlic, walnuts, ¼ cup olive oil, lemon zest, and season with salt and pepper to taste.

  6. Next, in a small bowl combine the yogurt, remaining three cloves of grated garlic, one tablespoon olive oil, two teaspoons lemon juice (or half a lemon, juiced), salt, and pepper. Mix to combine, taste and season as needed. 

  7. Remove the meat from the marinade. Brush off any excess liquid and discard. Sear the steak on the heated grill for three to four minutes per side, do not move it in that time and close the lid so it gets a nice char. The steak is ready when the internal temperature reaches 135 -140 F. Remove from the grill and let rest for five minutes. Slice against the grain.

  8. Serve on a board or platter with the scallion relish, garlic yogurt sauce, sliced cucumber and jalapeño, and lettuce leaves. Assemble wraps to eat.