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1. Combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and salt in a small bowl. Pat the sirloin steak dry and rub the spice mix evenly over all sides. Let it sit at room temperature for 15 minutes.
1.2 lb Sirloin steak,
2 tsp Smoked paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
0.5 tsp Dried oregano,
0.5 tsp Dried thyme,
0.5 tsp Cayenne pepper,
0.5 tsp Black pepper,
1 tsp Salt
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2. Meanwhile, slice the green bell pepper and red onion into thin strips, finely chop the pickled jalapeños, and mince the garlic. Separate the butter lettuce into whole leaves, then slice the cucumber into thin matchsticks and cut the lime into wedges.
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3. Heat the vegetable oil in a large cast iron skillet over high heat until just smoking. Sear the steak 3 to 4 minutes per side for medium-rare, or until it reaches 130°F (54°C) internally. Transfer to a cutting board and rest for 8 minutes.
1.2 lb Sirloin steak,
1.5 tbsp Vegetable oil
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4. Reduce the heat to medium-high and add the bell pepper and red onion to the same skillet, scraping up the browned bits. Cook for 3 minutes until crisp-tender, then add the garlic and pickled jalapeños and cook for 30 seconds until fragrant.
1 piece Green bell pepper,
0.5 piece Red onion,
4 tbsp Pickled jalapeños,
3 clove Garlic
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5. Remove the skillet from the heat and stir in the soy sauce, rice vinegar, hot sauce and sesame oil to make a glossy, tangy pan sauce.
1 tbsp Soy sauce,
1 tbsp Rice vinegar,
1 tsp Hot sauce,
1 tsp Sesame oil
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6. Slice the rested steak thinly against the grain and toss it with the pepper mixture and its juices. Spoon the filling into the butter lettuce leaves, top with cucumber matchsticks and cilantro, and serve with the lime wedges for squeezing over.
2 piece Butter lettuce,
0.5 piece Cucumber,
0.2 cup Fresh cilantro (garnish),
1 piece Lime
