Grilled Steak and Pepper Lettuce Wraps with Chimichurri Oil

These lettuce wraps bring together smoky, charred flavors and fresh herbal brightness in a low-FODMAP friendly package. Juicy grilled flank steak is sliced thin and piled high with sweet charred bell peppers into crisp, cool butter lettuce cups, then drizzled with a punchy chimichurri oil made from parsley, cilantro, oregano, and olive oil — all the garlic flavor's boldness without any of the FODMAP baggage, thanks to a generous dose of garlic-infused oil. Perfect for anyone managing IBS symptoms or following the elimination phase of the Low-FODMAP Diet, this dinner is naturally gluten-free, dairy-free, and legume-free, relying on simple whole ingredients like steak, bell peppers, lettuce, and fresh herbs. It's a vibrant, satisfying meal that feels indulgent but is gentle on sensitive digestive systems — great for a weeknight dinner or casual backyard entertaining.

Ingredients

• 1.5 lbflank steak, trimmed of excess fat
• 2 wholered bell peppers, seeded and quartered
• 2 wholeYellow bell peppers, seeded and quartered
• 0.5 cupGarlic-infused olive oil, divided
• 1 cupfresh flat-leaf parsley, packed leaves
• 0.5 cupfresh cilantro, packed leaves
• 2 tbspFresh oregano leaves
• 2 tbspred wine vinegar
• 0.5 tspred pepper flakes
• 1.5 tspsalt, divided
• 1 tspblack pepper, divided, freshly ground
• 2 headsbutter lettuce, leaves separated into cups
• 1 wholelime, cut into wedges, for serving

Method

1. Preheat the grill or grill pan over high heat. Pat the flank steak dry and rub with 1 tablespoon garlic-infused olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Toss the bell pepper quarters in a mixing bowl with 1 tablespoon garlic-infused olive oil, 1/4 teaspoon salt, and a pinch of black pepper.
3. Finely chop the parsley, cilantro, and oregano, then mince them further for a fine herb texture.
4. In a small bowl, whisk together the minced herbs, remaining garlic-infused olive oil, red wine vinegar, red pepper flakes, remaining salt, and remaining black pepper to make the chimichurri oil. Set aside to let flavors meld.
5. Place the steak on the hot grill and cook, turning once with tongs, until it reaches your desired doneness. 8:00
6. Remove the steak from the grill, tent loosely with foil, and let it rest to redistribute juices. 5:00
7. While the steak rests, grill the bell pepper quarters, turning occasionally, until charred and tender. 8:00
8. Thinly slice the rested steak against the grain and slice the grilled peppers into strips.
9. Arrange the butter lettuce leaves on a platter, fill each with sliced steak and charred peppers, drizzle generously with chimichurri oil, and serve with lime wedges.