Preparation

Step 1 out of 10

Preheat the oven to 400°F.

Step 2 out of 10

While the oven is heating, prepare the dressing by adding everything to a small food processor and blending until smooth. Set in the fridge to chill.

Step 3 out of 10

Cut the Creamer potatoes in half and leave the cherry tomatoes whole, then toss the halved potatoes in a bowl with the olive oil.

Step 4 out of 10

Cover a baking pan with parchment paper and arrange the halved potatoes over the pan cut side down.

Step 5 out of 10

Roast the potatoes for 18 minutes, then flip the potatoes, and add the cherry tomatoes to the pan, spread along the potatoes, and roast for another 10 minutes.

Step 6 out of 10

While the potatoes and tomatoes are finishing, preheat the grill, and cook your steak as preferred.

Step 7 out of 10

Allow the steak to rest for a few minutes after grilling then slice thinly.

Step 8 out of 10

Remove the roasted potatoes and tomatoes from the oven and let cool slightly.

Step 9 out of 10

Assemble the lettuce wraps next by topping each large lettuce leaf with a few slices of steak, four cut potato halves, four roasted cherry tomatoes, and a sprinkling of green peas.

Step 10 out of 10

Finally, drizzle each lettuce boat with the dressing.