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Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw
Ingredients
MARINADE
¼ cup lime juice
2 tablespoons canola or vegetable oil
1 tablespoon minced ginger
4 cloves garlic, minced
2 teaspoons green curry paste
½ teaspoon salt
12 ounces beef skirt steak
DRESSING
½ cup mint leaves, loosely packed
¼ cup lime juice, or to taste
1 or 2 jalapeno peppers, coarsely chopped
2 teaspoons minced ginger
2 cloves garlic, minced
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar, packed
SLAW
1 package (12-ounce) broccoli slaw
1 bunch scallions, white and light green part only, chopped
¼ cup mint leaves, loosely packed, thinly sliced
2 tablespoons lime juice
1 tablespoon canola or vegetable oil
FOR SERVING
Dry-roasted peanuts
Boston lettuce leaves
Lime wedges
Instructions
MARINADE: Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw.
DRESSING: Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside.
SLAW: Combine slaw ingredients in a bowl. Set aside.
BEEF: Preheat a grill to medium-high. Remove skirt steak from marinade and discard marinade. Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes.
Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts. Serve lime wedges on the side.
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