Lettuce Wraps With Thai Salsa

Coconut-marinated flank steak in lettuce cups with a bright Thai chili and cherry tomato salsa.

August 1, 2018

Coconut-marinated flank steak tucked into crisp lettuce cups, spooned over with a Thai chili and cherry tomato salsa. Bright, zesty, and easy to assemble for a do-it-yourself meal.

What you'll need

Ingredients

1 lb flank steak
1/2 cup coconut milk
1/4 cup brown sugar
2 tsp fish sauce
2 tbsp lime juice
2 tsp lime zest, grated
2 tsp ginger, minced
1 tsp garlic, minced
1/2 tsp kosher salt
1 head lettuce (iceberg or romaine)
1/4 cup Thai chili peppers, diced
1 cup cherry tomatoes, halved
1 cup cilantro, roughly chopped
1/2 cup green onion, roughly chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp lime juice
1/2 tsp fish sauce

Method

Directions

1
For the marinade, whisk coconut milk, brown sugar, fish sauce, lime juice, lime zest, ginger, garlic, and salt in a large bowl. Add the flank steak, coat thoroughly, and marinate for two hours.
2
Heat oil and butter in a medium cast iron skillet over medium-high. Sear the marinated steak about 3 minutes per side, quarter-turn, then cook 2 minutes more. Flip and repeat. Aim for 145°F internal for medium-rare (165°F for well done, about 5 minutes more). Rest, then slice thinly against the grain.
3
In a small bowl, combine Thai chili peppers, cherry tomatoes, cilantro, green onion, salt, pepper, lime juice, and fish sauce. Lightly muddle to release the juices. Add 4 tbsp water and adjust seasoning with salt or fish sauce.
4
To serve, arrange components on a platter for a do-it-yourself wrap, or divide steak and salsa into lettuce cups taco-style. Pair with hot rice if desired.