Lettuce Wraps With Thai Salsa (Edit recipe)

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Light with a kick of Thai chili peppers, these lettuce wraps make a zesty meal any time of the year. For those who like a kick, Thai chili peppers and cilantro. For those who prefer a milder salsa, substitute with a milder bell pepper.

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Original Recipe

PREP TIME

2 hours and 50 minutes

COOK TIME

—

INGREDIENTS

20

Serves: 4

Ingredients

Wrap ingredients

1 lb Flank Steak
.5 cup Coconut Milk
.25 cup Light Brown Sugar
2 tsp Fish Sauce
2 Tbsp Lime Juice
2 tsp Lime Zest, grated
2 tsp Ginger Root, minced
1 tsp Garlic, minced
.5 tsp Salt, kosher
1 head Lettuce, Iceberg

Thai salsa ingredients

.25 cup Chili Peppers, diced
1 cup Tomato, Cherry, halved
1 cup Cilantro, roughly chopped
.5 cup Green Onion (Scallion), roughly chopped
.5 tsp Salt, kosher
.25 tsp Black Pepper
1 tsp Lime Juice
.5 tsp Fish Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To create the marinade, add the coconut milk, brown sugar, fish sauce, lime juice, lime zest, ginger, garlic, and salt in a large mixing bowl and stir until well incorporated. Place the flank steak in the bowl, making sure that the steak is thoroughly covered in the mixture. Marinate for two hours.
In a medium cast iron skillet, add oil and butter then heat to medium high.
Sear the marinated steak for about 3 minutes on each side.
Quarter turn it to evenly cook, then cook for another 2 minutes.
Flip and repeat.
The internal temperature should be 145F for medium-rare.
For well done, cook the steak an additional 5 minutes.
The internal temperature should be 165F for well done.
Remove the steak from heat and allow to rest for several minutes.
Slice thinly against the grain.
Set aside until ready to serve.
In a small bowl, combine Thai chili peppers, cherry tomatoes, cilantro, green onion, salt, pepper, lime juice, and fish sauce.
With a wooden muddler or spoon, lightly pound the mixture to release the juices.
Add 4 tbsp of water to the mixture.
Add salt or fish sauce to taste, as needed.
To serve, offer the components on a platter for a do-it-yourself lettuce wrap or divide the steak and salsa into lettuce cups and serve "taco style". These lettuce wraps can be enjoyed with a side of hot rice!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	8 g
Carbohydrates:	24 g
Protein:	22 g
Cholesterol:	27 g
Sodium:	953 mg
Fiber:	5 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.