Tuesday, April 30, 2013

Thai Steak Lettuce Wraps

This is a recipe from Iowa Girl Eats

Thai Steak Lettuce Wraps  It is a great recipe.  I check her recipes often.
Ingredients for marinade and sauce
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon + 1 teaspoon sesame oil
1/2 teaspoon red chili pepper flakes
1 1/2" knob fresh ginger, peeled and chopped
2 garlic cloves
 1 1/2 tablespoon creamy almond butter
1 pound steak (flank, skirt, sirloin)
Bibb lettuce cups
Ingredients for Quick-Pickled Cucumbers and onions:
1 small cucumber, peeled and very thinly sliced (I used 1/2 of an English cucumber)
1 small red onion, very thinly sliced (I only used about 1/5 of a red onion)
1/4 cup rice vinegar
2 teaspoons sugar
For the quick-pickled cucumbers and onions: Combine ingredients in a small bowl then sir to combine. Let sit on the counter and stir occasionally while preparing the rest of the dish. Can be made up to a day ahead of time.

  • Combine soy sauce, lime juice, olive oil, honey, sesame oil, red chili pepper flakes, ginger, and garlic in a blender or food processor. Blend until smooth. Remove 1/4 cup of the liquid then add almond butter to blender and blend again until smooth. Add reserved 1/4 cup marinade to the steak in a plastic bag or container then marinate on the counter for 10-15 minutes.
  • Preheat a grill or grill pan to high heat then grill marinated steak until medium rare.
  • Remove to a cutting board to rest for 10 minutes then slice very thinly against the grain. Lay out lettuce cups then top with sliced steak, quick-pickled cucumber and onions and then drizzle with the almond butter sauce.

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