Flank Steak

Thai Beef Lettuce Wraps

Flank Steak

Thai Beef Lettuce Wraps


Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

1 large shallot, thinly sliced

Juice of two limes

2 Tablespoons fish sauce

1 Tablespoon vegetable oil

1 Thai chile, thinly sliced

1 Tablespoon brown sugar

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 pound Aspen Ridge flank steak

1 1/2 cups halved cherry tomatoes

2 Persian or 1/2 English cucumber, diced

1 head Bibb lettuce, leaves separated, washed and dried

6 shiso leaves, shredded

1/4 bunch cilantro, rinsed, dried and left whole

Chopped salted peanuts

Preparation

  1. In a medium bowl combine the shallot, lime juice, fish sauce, oil, Thai chile, sugar, salt and pepper. Place the steak in a shallow non-reactive pan or pie plate and add 3 Tablespoons of the shallot mixture. Turn to coat and let marinate 30 minutes at room temperature or 1-2 hours refrigerated.
  2. Preheat a grill or broiler to high. In a small bowl combine the tomatoes and cucumbers and 3 Tablespoons of the shallot mixture.
  3. Pat steak dry and grill about 4 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes.
  4. Place the lettuce on a platter. Thinly slice the steak and transfer to another platter. Serve with the remaining shallot mixture, cherry tomato and cucumber mixture, shiso, cilantro and peanuts, letting diners make their own lettuce cups.