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Thai Steak Lettuce Cups

lettuce cups with Thai style steak sliced up, bell peppers, carrots and sauce inside
  • Serves:  6
  • Prep Time:  45 min
  • Cook Time:  10 min

Ingredients

Thai Dressing

  • ½ cup low sodium soy sauce or tamari
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 2 garlic cloves, minced
  • ¼ cup finely chopped fresh cilantro leaves
  • 3 green onions, minced
  • 1 tablespoon chili paste, such as Sambal oelek

Steak Lettuce Cups

  • 1 tablespoon vegetable oil
  • 1½ pounds flank or skirt steak, cut in half lengthwise
  • 2 heads butter lettuce, leaves separated
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • ¼ cup roughly chopped fresh mint
  • ⅓ cup roughly chopped fresh basil
  • ½ cup roughly chopped fresh cilantro

Method

  1. Make the dressing. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, garlic, cilantro, green onions, and chili paste.

  2. Using a casserole dish or a plastic zip-top bag, cover the steak with half the dressing. Let marinate in the refrigerator for at least 30 minutes, up to 8 hours.

  3. Heat the vegetable oil in a large skillet, over high heat. Remove flank steak from marinade. Discard marinade. Once the oil is glistening, cook the steak until a crust forms on the one side, about 5 minutes. Using tongs, turn the steak over and sear the other side until the internal temperature of the steak reaches 120°F on a meat thermometer, about 5 minutes longer. Transfer the steak to a cutting board and rest for 5-10 minutes. Slice thinly across the grain.

  4. Spoon the steak into the lettuce leaves. Top with carrots and bell pepper. Sprinkle with mint, basil, and cilantro. Drizzle with remaining dressing.