For delivery of in-stock items by 12/25, orders must be received by Tuesday, 12/14.

Vietnamese Grilled Flank Steak Lettuce Wraps

  • Preparation Time
    Prep:
    5 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:
    4

Marinated with lime, fish sauce and Roasted Garlic Base, these steak lettuce wraps make a light and satisfying barbecue dinner for hot summer nights.

Recipe tags: garlic base, easy difficulty, main, beef, grilling

Ingredients

Quantity Ingredient
¼ cup lime juice
¼ cup canola oil
2 Tbsp Better Than Bouillon® Roasted Garlic Base
1 Tbsp fish sauce
1 Tbsp minced fresh gingerroot
1 Tbsp brown sugar
2 red finger chili peppers, seeded and diced, divided
1 lb flank steak
12 large lettuce leaves
lime wedges, for serving

Directions

  • 1

    Whisk together lime juice, oil, Roasted Garlic Base, fish sauce, ginger, brown sugar and half of the chili peppers. Stir in half of the cilantro.

  • 2

    Add flank steak and marinade to resealable bag; seal and refrigerate for at least 4 hours or up to 24 hours.

  • 3

    Meanwhile, preheat grill to medium-high; grease grate well. Shake excess marinade off steak; discard marinade.

  • 4

    Grill steak for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 5 minutes. Slice thinly across the grain.

  • 5

    Assemble steak in lettuce leaves with remaining cilantro and chili pepper. Drizzle with remaining lime juice. Serve with lime wedges.

Tips: Garnish wraps with matchstick carrots, thinly sliced cucumber and/or radishes if desired. Substitute soy sauce for fish sauce if desired.