Best Steak In Lettuce Rolls Recipes

MARINATED STEAK LETTUCE WRAPS

Marinated Steak Lettuce Wraps image

Make and share this Marinated Steak Lettuce Wraps recipe from Food.com.

Provided by Food.com

Categories Steak

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 27

Ingredients

1 cup rice wine vinegar
1 cup fish sauce
1 1/2 cups light brown sugar
2 limes, zest of
fresh ginger, peeled and grated (3 T.)
1 garlic clove, grated (1 t.)
1 Thai chile, thinly sliced
2 cups ice cubes
2 tablespoons vegetable oil
2 lbs skirt steaks or 2 lbs flank steaks
1 cup basmati rice
1 1/2 cups low sodium chicken broth
1 tablespoon unsalted butter
1 lime, juice of
kosher salt, to taste
1/2 bu. cilantro, roughly chopped
2 heads butter lettuce or 2 heads romaine lettuce, leaves separated
1/2 bunch cilantro
1 bunch mint
1 bunch basil
3 medium carrots, peeled and coarsely grated (1 c.)
2 Persian cucumbers, thinly sliced (1 c.)
scallion, thinly sliced (1/2 c.)
jalapenos (1/4 c.) or fresno chile pepper, thinly sliced (1/4 c.)
roasted peanuts, crushed
lime wedge
chili sauce, such as sriracha or sambal oelek

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.

Nutrition Facts : Calories 680.2, Fat 20.4, SaturatedFat 6.9, Cholesterol 103.4, Sodium 3933.8, Carbohydrate 85.9, Fiber 2.8, Sugar 58, Protein 39.3

STEAK IN LETTUCE ROLLS

Steak in Lettuce Rolls image

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Provided by David Chang

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

12 ounce flank (or hanger) steak
1 large onion, sliced
6 cloves garlic, chopped
1 tablespoon chopped ginger
1/2 cup low-sodium soy sauce
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dark (toasted) sesame oil
4 1/2 teaspoons sugar
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoons dark (toasted) sesame oil
Vegetable oil cooking spray
1 1/2 cups cooked brown rice
3 tablespoons soybean paste (preferably Ssämjang)
1 1/2 heads Bibb lettuce, leaves separated

Steps:

Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.