Lunchbreak: Steak wraps

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Melissa Graham, Founding Executive Director and Head Spear of Purple Asparagus

Purple Asparagus, a non-profit which benefits underserved CPS students by providing education about eating that’s good for the body and the planet.


Purple By Night is a fundraising evening in support of Purple Asparagus, the award-winning nonprofit that educates children, families and the community about eating that’s good for the body and the planet. The event will be hosted at The Ivy Room (12 East Ohio St. Chicago, IL 60611) on Sunday, April 22 from 6 – 9 p.m.

Purple by Night is an annual fundraiser and celebration that features delicious food and drinks provided by Pre Brands, Candid Wines, Beam Suntory, and Lagunitas Brewing Company. The night also includes a silent auction to benefit Purple Asparagus’ flagship program: Delicious Nutritious Adventures.

In addition, Purple Asparagus will honor its 2018 Star Spear, Bess Celio of the Lumpkin Family Foundation.

Tickets are $95 in advance, or $105 at the door (if available). Tickets can be purchased here.


Easy Steak Wraps

Serves 4

3 beef tenderloin steaks, approximately 4 ounces each (I use Pre Grassfed Beef)

1 tablespoon Mexican spice mix

1 tablespoon vegetable oil

1 box Butterhead lettuce, rinsed and dried (I use Gotham Greens)

1 bunch asparagus, preferably purple if available, sliced thin

2 red peppers, roasted, or from a jar

2 large carrots, grated

1 avocado sliced

Dressings of your choice (Russian, Ranch or vinaigrette)

Season the steaks with the spice mix. Heat the oil in a medium cast iron pan on high. Sear and cook for 4-5 minutes each side. Let the steaks rest for 5 minutes before slicing.

Slice the beef into thin slices 1/3-1/2-inch. Layer 2 slices onto a lettuce leaf, add vegetables of your choice on top. Drizzle with dressing of your choice and serve like a taco.