Soy-garlic marinated skirt steak and pickled veggie lettuce wraps
Is it just us, or do you feel immediately healthier when eating a lettuce wrap? Go ahead and judge those tortilla users, just don’t feel guilty when you decide to make our spicy shrimp tacos in the near future.
Serves: 4 - 6
Prep time: 1.5 hours
Cook time: 1 hour
- 4 prime skirt steak, 6-8 oz each
- 1 cup soy sauce
- 1 cloves garlic, peeled with germs removed
- 2 tbsp Sriracha
- ¼ bunch thyme
- 1 tbsp black peppercorns
- 3 cucumbers, small
- 4 rainbow carrots
- 1 goldbar squash
- 1 cup white wine vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 1 bunch radish, sliced very thin
- 1 bunch scallion, white part only, sliced thin
- 1 bunch cilantro, picked
- 1 bunch Thai basil, picked, possible to sub with regular basil or mint
- 1 head iceberg lettuce, quartered and delicately separated to make cups
- 1 head green Caralflax cabbage, delicately separated to make cups, if Caralflax cabbage isn’t available, sub for regular green cabbage, removing the rib from each leaf
- ‘nade to dress
- Puree soy sauce, garlic, Sriracha, thyme, and black peppercorns.
- Marinate steak for at least 1 hour before cooking.
- Combine vinegar, sugar, and salt.
- Julienne all veggies, disposing of the seeds from cucumber and squash, then marinate at least 1 hour in brine.
- Grill steak to medium-rare or sauté in pan and let rest 20 minutes before slicing, remember to slice against grain!
We’ve had our fair share of lettuce wraps. We suggest building yours in this order —Begin with lettuce for the wrap >> add cabbage >> top with meat >> add radish >> scallion >> cilantro >> basil >> lettuce >> dress with ‘nade