Steak Lettuce Wraps
Fresh & beefy with a citrus kick.
By Ethan ChlebowskiThe steak serves as a vessel for the citrusy & gingery dressing (feel free to use whatever kind of citrus you like here).
Ethan Chlebowski
Ingredients
Steak
- flank, skirt, or flatiron steak227 g
- salt3 g1%
- cooking oil
Vinaigrette
- neutral oil60 g~2 parts
- ponzu25 g~ 1 part
- soy sauce15 g~1/2 part
- sesame oil5 g
- lime zest1 lime
- garlic, minced1 clove
Serving components
- bib lettuce, whole leaves
- sesame seeds, toasteda sprinkle
Method
Step 1: Sear the steak
Salt the steak all over and let it rest while you preheat a sauté pan over medium high heat.
Once the pan is hot, add a drizzle of oil to coat the cooking surface.
Add the steak to the pan and let it for several minutes, allowing a nice brown crust to develop. Then flip the steak over and let it sear on the other side.
- Remove when cooked to your desired temperature. For medium well, pull the steak when the middle reaches 135°F/57°C
Step 2: Make the vinaigrette
Combine all the vinaigrette components in a small bowl and mix together until .
Taste & adjust the seasoning how you want.
Step 3: Slice the steak & dress it
Thinly slice the steak against the grain.
Pour over about half of the dressing onto the steak and sprinkle it with sesame seeds. Toss it all together with a fork.
Step 4: Assemble & enjoy
Grab several of the lettuce leaves and lay them out. Add the slices of steak to the lettuce cups & enjoy.
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