Vietnamese Grilled Flank Steak Lettuce Wraps

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

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

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

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.

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