Grilled Steak Lettuce Wraps Recipe with Sake and Ginger Soy Sauce
Marinated steak, skewered and grilled. Slice them up and serve with fresh veggies in a lettuce wrap for a delicious savory appetizer.
Servings: 4 people
Cost: $20.00
Equipment
Ingredients
- 1 pound sirloin steak or beef trimmings (We use Snake River Farms Tenderloin Pieces)
- ½ tablespoon kosher salt
- ½ tablespoon coarse black pepper
- ½ tablespoon granulated garlic
Lettuce Wrap Marinade
- ½ cup Saké
- ¼ cup low sodium soy
- ¼ cup diced yellow onion
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 1 tablespoon local honey
- 2 tablespoons fresh squeezed lime juice
Sauce
- ¼ cup Saké
- ¼ cup low sodium soy sauce
- 1 teaspoon Thai Sweet Chili Sauce
- ¼ teaspoon sesame seeds
- ¼ teaspoon red chili pepper flakes
- 3 dashes fish sauce
Lettuce Wrap Filling
- 1 head butter lettuce, rinsed and dried, individual leaves gently removed
- 1 carrot skin removed and finely grated
- 1 whole red pepper, finely sliced
- 4 stalks green onion, finely diced
Instructions
Steak Marinade
- Place a one gallon plastic freezer bag in a bowl. Combine marinade ingredients in the plastic bag and stir.
- Trim the steak into small 1 inch cubes, remove any excess fat and place into the marinade. Seal the baggie tightly and marinate in the refrigerator for up to three hours.
Lettuce Wrap Sauce
- While the steak is marinading, combine all the sauce ingredients in a small bowl. Cover and keep in refrigerator until ready to eat.
Lettuce Wrap Filling
- While the steak is marinating prepare the fresh ingredients. Separate the butter lettuce into single lettuce pieces. You can store in the fridge until ready to eat.
- Finely grate the the carrots using a box grater and the largest hole. Finely slice the red pepper and dice green onions. Store each in a separate dish so the lettuce wraps can be constructed individually.
Grilling the Steak
- Prepare grill for direct grilling targeting 500 - 550 degrees Fahrenheit. Remove the steak from the marinade and discard the marinade. Place steak onto the skewers. Combine the salt, pepper, and granulated garlic into a small dish and generously season the skewers.
- When the grill is ready, grill the steak over direct heat for 6 minutes or until you see nice char marks. Flip the skewer over and continue grilling an additional 4 minutes or until the internal temperature of the steak is 125 degrees F, using an instant read thermometer.
- Remove skewers from grill and let rest for 10 minutes. While resting get all the filling ingredients and the sauce prepped for serving in separate dishes.
- Remove the steak from the skewers and slice them thinly. Place into a dish and construct your lettuce wraps.
- On the butter lettuce add a small bit of steak, carrots, red pepper, green onion, and sauce. Wrap the lettuce like a taco and enjoy.
Notes
For added flavor, consider a quick pickle for the carrots.
In a large bowl combine 1 cup of apple cider vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar until the salt and sugar dissolve. Place the shredded carrots into the pickling liquid for 15 minutes. Strain and they are ready to eat.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 2158mg | Potassium: 618mg | Fiber: 1g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg
