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Grilled Beef Lettuce Cups with Carrot, Radish & Cilantro



Grilled Beef Lettuce Cups with Carrot, Radish & Cilantro
1 1/2 pounds flank steak
1/4 cup soy sauce
1 lime, juiced
2 tablespoons peanut oil
1 tablespoon brown sugar
3 cloves garlic, peeled and smashed
1 inch piece fresh ginger, peeled and smashed
1/2 teaspoon crushed red pepper flakes
1 head butterhead lettuce
1 large carrot, julienned
1 bunch cilantro, thick stems removed
3 scallions, thinly sliced on the bias
2-3 tablespoons sriracha hot sauce,, optional
Combine soy sauce, lime juice, peanut oil, brown sugar, garlic, ginger and red pepper flakes in a mixing bowl and whisk to combine. Pour into a large ziplock bag, add flank steak and let marinate at room temperature for 30 minutes.

Heat a cast iron grill pan over high heat and drizzle with a little canola oil. Remove flank steak from marinade and remove any excess marinade with paper towel. Cook steak for 5-7 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 10 minutes. Slice thinly against the grain.

Serve this dish family-style. Compose a platter with a stack of lettuce leaves; a pile of julienned carrot and julienned radish; cilantro leaves and scallions; and serve with a stack of sliced flank steak. Serve hot sauce on the side.