Horseradish Apple Butter Marinated Steak Lettuce Wraps

Horseradish Apple Butter Marinated Steak Lettuce Wraps

Flank steak is marinated in Apple Butter Fusions Creamy Horseradish flavor, soy sauce and Worcestershire sauce, then grilled to make a tender and flavorful filling for these gluten-free salad wraps.


Servings: 24

3 cups (2 lb 4 oz) Musselman’s® Apple Butter

1 cup creamy horseradish

1/2 cup (4 oz) soy sauce

1/4 cup (2 oz) Worcestershire sauce

1/4 cup (2 oz) olive oil

1/4 cup (0.1 oz) finely chopped fresh thyme

12 cloves garlic (2.4 oz), minced

6 lb flank steak (about 3 steaks)

72 large Boston lettuce leaves

4 1/2 cups (1 lb 1 1/2 oz) matchstick carrots

3/4 cup (2.7 oz) thinly sliced green onions

3/4 cup (3.8 oz) chopped roasted peanuts

3/4 cup (0.3 oz) finely chopped fresh cilantro


  1. Whisk together Musselman’s® Apple Butter and creamy horseradish. Set aside. Combine 1 1/2 cups of the apple butter horseradish with soy sauce, Worcestershire sauce, olive oil, thyme and garlic; toss with flank steak. Cover and refrigerate for at least 8 hours or overnight.
  2. Preheat grill to medium-high; grease grate well. Grill steak for 4 to 5 minutes per side for medium-rare or cook to desired doneness. Let stand for 10 minutes; slice thinly.
  3. Top each Boston lettuce leaf with 1 1/2 oz sliced steak, 1 tbsp matchstick carrots, 1/2 tsp green onions, 1/2 tsp peanuts and 1/2 tsp cilantro. Drizzle remaining apple butter  horseradish flavor over wraps. Serve 3 lettuce wraps per serving.

Tip: Marinated and grilled flank steak can also be served in corn tortillas for gluten-free tacos.

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