lettuce wraps with steak & carrots
I marinaded the steak for 3 days so it had lots of flavor when I finally cooked it but a simple night in the fridge would work too; the flavor would just be a bit less intense.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 2 garlic cloves, smashed
- 3 cracks fresh pepper
- 1 tablespoon brown sugar
- 1/4 cup pineapple or orange juice
- 1–1 1/2 pound flank steak or London broil
- 1 head butter lettuce (or similar lettuce with big, soft leaves)
- 2 cups grated carrots
- 1/2 cup pineapple or orange juice
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- Optional: freshly squeezed lemon or salt
Instructions
- Combine the oil, soy sauce, garlic, pepper, brown sugar and juice in a large zip-top bag. Mix it around then add the meat. Refrigerate at least overnight or up to 3 days.
- Remove meat from fridge and dry off excess marinade with paper towel. Allow to warm to room temperature for about 10 minutes. After about 8 minutes, start a burner or the grill and add the meat. Cook for about 5 minutes per side, then cover. The steam will continue to cook the inside.
- Wash and tear apart the lettuce. Then make dipping sauce with remaining ingredients: juice, soy sauce, olive oil. Taste it and consider adding salt or a freshly squeezed lemon if you like.
- Slice the steak in think strips. Assemble a platter with all the ingredients — steak, lettuce, carrots and sauce — and dig in.