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1
Place steak in a large shallow dish.
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2
Pour vinaigrette over it, turning to coat both sides.
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3
Cover and refrigerate several hours or overnight, turning once or twice.
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4
Lift steak from marinade, allowing excess to drain off.
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5
Sprinkle both sides of steak with black pepper.
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6
For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
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7
Top with a chili pepper, if desired.
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8
Cover and chill until serving time.
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9
For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
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10
Cover and chill until serving.
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11
For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
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12
Top with additional pieces of chives.
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13
Cover and chill until serving time.
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14
Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
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15
Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
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16
Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
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17
To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
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18
Arrange the assembled skewers on top of the lettuce leaves.
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19
Place the cilantro sprigs and/or basil leaves in a small bowl.
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20
Place the dipping sauces in additional small bowls.
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21
To serve, have guests tear off a lettuce leaf and top with an herb sprig.
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22
Then, top with a skewer of meat.
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23
Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.
