GRILLED SHORT RIB LETTUCE CUPS WITH SPICY PEANUTS

Grilled Short Rib Lettuce Cups with Spicy Peanuts image

Provided by Justin Chapple

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon peanut oil, plus more for the grill
1 lime, zested and juiced, plus wedges, for serving
1/4 cup plus 1 teaspoon packed light brown sugar
2 tablespoons soy sauce
1 clove garlic, finely grated
Kosher salt and ground white pepper
1 1/2 pounds flanken-cut beef short ribs (1/4-to-1/2-inch thick)
1 cup roasted peanuts
8 to 10 small dried hot red chiles, lightly crushed (or 1/2 teaspoon crushed red pepper)
Lettuce leaves, for serving
Sliced scallions, shredded carrot, mint leaves and Thai or sweet basil leaves, for topping

Steps:

Preheat a grill or large cast-iron grill pan to medium-high heat and oil the grate.
In a small bowl, whisk the lime zest and juice with 1/4 cup of the brown sugar, the soy sauce, garlic and 1/2 teaspoon each of salt and white pepper.
Spoon half the soy mixture into a 9-by-13-inch baking dish. Arrange the short ribs in an even layer on top, then spoon the remaining soy mixture on top; let marinate for 5 minutes.
Meanwhile, in a medium skillet, heat the peanut oil over medium-high heat. Add the peanuts, red chiles and the remaining 1 teaspoon brown sugar to the skillet. Cook, stirring constantly, until the peanuts and chiles are fragrant, 2 to 3 minutes. Spread on a small baking sheet or large plate to cool, stirring occasionally.
Grill the short ribs until lightly charred on the bottom, 3 to 4 minutes. Flip the short ribs and cook until almost cooked through, 3 to 4 more minutes per side; transfer to a platter.
Using scissors, cut the short ribs off the bones and into bite-size strips. Serve in lettuce leaves with the spicy peanuts, sliced scallions, shredded carrot, mint leaves, Thai or sweet basil leaves and lime wedges.