Nädala retsept: Charred Flank Steak Lettuce Wraps with Magic Peanut Sauce

Chef Paul Lillakas tutvustas teisipäeval CTV hommikuprogrammis taas oma uuemat toiduloomingut, mille retsepti ta lahkelt jagab alljärgnevalt Eesti Elu lugejatega. Head isu!

Charred Flank Steak Lettuce Wraps with Magic Peanut Sauce

Hands on time: 45 minutes

Total Time: 45 minutes

Makes: 12 lettuce wraps

Tip: Peanut sauce isn’t just for delicious on lettuce wraps, it’s also perfect for dipping chicken satays, drizzling over crispy fried chicken and it adds welcomed spicy richness to noodle and rice dishes or even on grilled fish.

Ingredients:

Peanut Sauce:

1 cup creamy peanut butter

1 cup + 2 tbsp room temperature water

3 tbsp sodium-reduced soy sauce

2 cloves garlic, minced

2 tbsp Sriracha sauce

2 tbsp white vinegar

2 lb flank steak

2 tbsp canola oil

1 1/2 tsp salt freshly cracked black pepper

12 large Boston bibb lettuce leaves

3 cups shaved red cabbage

banana pepper rings

chopped peanuts

6 green onions

thinly sliced lime wedges

Add peanut butter to medium heat-proof bowl. Microwave for 15-20 seconds to soften. To bowl, add water, soy sauce, garlic, Sriracha and vinegar; whisk until completely combined. Thin with additional water, added 1 tbsp at a time, if needed. Note: Sauce will thicken when refrigerated.

Drizzle flank steak with oil and sprinkle with salt; rub to coat. Transfer to greased and preheated grill on high heat. Grill steak, flipping as needed until charred and meat thermometer reads 135F when inserted into thickest part of meat. Remove from grill sprinkle with pepper and tent with foil; rest for at least 10 minutes. Slice steak thinly against the grain.

Assembly: arrange lettuce leaves on large platter or wood board. Fill leaves with sliced steak, drizzle with peanut sauce and top with cabbage, pepper rings, chopped peanuts and green onions. Drizzle with more sauce. Serve with lime wedges on the side.

Vegan Option: For a Vegan version, marinate extra firm tofu in equal parts soy sauce, rice vinegar and brown sugar for at least 1 hour or overnight. Grill on greased grill until caramelized. Slice and use in place of flank steak.