Teriyakisteaklettucewraps Recipes

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minute to marinate.
• PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minute for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minute.
• CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

MARINATED STEAK LETTUCE WRAPS

Steps:

• In a medium saucepan, whisk together rice wine vinegar, fish sauce, brown sugar, lime zest, ginger, garlic, and chili. Cook over medium heat, whisking until sugar is completely dissolved.
• Remove from heat and add ice cubes, stirring until melted and mixture is cool. Transfer half of the mixture to a medium bowl and set aside to use as dressing.
• Whisk vegetable oil into remaining marinade and transfer to a large Ziploc bag. Add steak to bag, pressing air out and sealing tightly, and allow to marinate for 1-2 hours (this is a highly acidic marinade, so marinating any longer will start to denature the meat).
• Meanwhile, prepare the rice (it should be cold or room temperature for serving). Preheat oven to 400 degrees. Stir together rice, chicken stock, and butter in a medium oven-safe pot and bring to a boil, uncovered, over medium heat. As soon as the mixture comes to a boil, cover with a tight-fitting lid and transfer to the oven. Cook for exactly 17 minutes.
• Remove from the oven, fluff with a fork, and season with lime juice and salt, to taste. Once the rice has cooled to room temperature, stir in cilantro, transfer to a serving bowl, and set aside.
• Arrange lettuce leaves, cilantro, mint, basil, carrots, cucumber, scallions, jalapeno, peanuts, and lime wedges on a large platter, along with small bowls of chili sauce and dressing. Set aside while you grill your steak.
• Heat a cast iron grill pan or skillet over high heat. Remove steak from the marinade and trim, if necessary, to fit your pan. Working in batches, add steak to pan and sear hard, 2 minutes per side.
• Remove to a grooved cutting board and allow meat to rest at least 5 minutes before slicing against the grain into strips. Serve alongside rice and lettuces, herbs, veggies, and dressing.