Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Grilled Beef Lettuce Cups with Carrot, Radish & Cilantro

		0
		0
		0
		0
		0

READ REVIEWS (2)

Grilled Beef Lettuce Cups with Carrot, Radish & Cilantro

Aimee Herring

40 mins total
20 mins prep

Recipe Filed Under
Beef, Vegetable, Spice, Asian, Easy, One-Dish, Healthy, Main Dish

Provided By: Gail Simmons

Would you say this recipe is...

+ VOTE NOW

Ingredients

Serves:

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

2 tablespoons canola oil

1/2 bunch radishes, julienned

Directions

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.