Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand! These Thai Steak Salad Wraps are not just a meal—they're a sensory explosion that combines the perfect balance of tender, juicy steak, crisp fresh vegetables, and a tantalizing marinade that will make your mouth water. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary lunch, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup fresh cilantro
- 4 large lettuce leaves
Instructions
- Begin by marinating the flank steak. In a medium bowl, combine the soy sauce, lime juice, fish sauce, and brown sugar. Whisk until the sugar is dissolved. Add the flank steak to the bowl, ensuring it is well coated with the marinade. Allow it to marinate for at least 15 minutes while you prepare the other ingredients.
- While the steak is marinating, prepare the vegetables. Wash the lettuce leaves thoroughly and pat them dry with a paper towel. Set aside. Shred the carrots and slice the cucumber into thin strips. Rinse the fresh cilantro under cold water and remove the leaves from the stems. Set all the prepared vegetables aside.
- After the steak has marinated for 15 minutes, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing any excess marinade to drip off. Place the steak on the hot grill and cook for about 5 minutes on each side, or until it reaches your desired level of doneness (medium-rare is recommended for flank steak).
- Once cooked, remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak. After resting, slice the steak thinly against the grain.
- To assemble the wraps, take a large lettuce leaf and place a few slices of steak in the center. Top with a handful of shredded carrots, cucumber strips, and a sprinkle of fresh cilantro. You can also drizzle a bit of the leftover marinade over the top for extra flavor.
- Carefully fold the sides of the lettuce leaf over the filling and then roll it up from the bottom to create a wrap. Repeat this process for the remaining lettuce leaves and ingredients.
- Serve the Thai steak salad wraps immediately, garnished with additional cilantro if desired. Enjoy your fresh and flavorful meal!
Tips
- Marinating Magic: Don't rush the marinating process. The longer the steak sits in the marinade (up to 30 minutes), the more flavor it will absorb.
- Temperature Matters: For the most tender steak, let it come to room temperature before grilling and use a meat thermometer to achieve your perfect doneness.
- Slice Against the Grain: When cutting the steak, always slice against the grain to ensure maximum tenderness and easier chewing.
- Lettuce Leaf Selection: Choose large, sturdy lettuce leaves like butter lettuce or romaine hearts that can hold the filling without falling apart.
- Customize Your Wrap: Feel free to add extra herbs like mint or Thai basil for an even more authentic Thai flavor profile.
- Make-Ahead Friendly: You can marinate the steak and prep the vegetables in advance, making this a quick and convenient meal for busy nights.
- Sauce Options: If you want extra moisture, consider serving with a side of sweet chili sauce or a quick peanut dressing for dipping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
