Spicy Grilled Flank Steak Lettuce Wraps With Crispy Garlic and Pumpkin Seeds

Spicy Grilled Flank Steak Lettuce Wraps With Crispy Garlic and Pumpkin Seeds

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Ingredients

Spicy Grilled Flank Steak

  • 1 small grass-fed flank steak
  • 1 tablespoon peanut or vegetable oil
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon red curry paste
  • Juice of 1 lime
  • Salt and pepper

For the filling

  • Spicy Grilled Flank Steak (see recipe above)
  • Vegetable oil for frying
  • 1/2 cup coarsely chopped fresh garlic
  • 1/4 pound thin rice noodles, soaked for 5 minutes in very hot water and rinsed
  • 1 small English cucumber, cut into thin strips
  • 2 carrots, peeled and cut into thin strips
  • 1 small red bell pepper, cut into thin strips
  • 1/2 cup sliced green onion
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
  • Dressing (recipe follows)
  • 16 to 20 green leaf lettuce leaves, rinsed and dried

For the dressing

  • 6 tablespoons sweet chili sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons lime juice
  • 6 tablespoons fish sauce

Directions

Flank Steak

Toss the flank steak in the remaining ingredients and marinate for 1 hour to overnight.

Cook the beef over a preheated grill, about 5 minutes to a side or until medium rare. Or you may alternately heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side or until medium rare. Allow to rest for 10 minutes before carving.

Filling

Carve the steak into paper-thin slices across the grain. Pile on one end of a large serving platter.

Heat oil in a small saucepan over medium-high heat until the surface begins to ripple. Add the garlic and cook, stirring constantly, until it is golden and crispy. Remove with a slotted spoon to paper towels to drain.

Mix the dressing ingredients together in a small bowl. Toss the rice noodles, cucumber, carrots, red bell pepper, green onions, pumpkin seeds, cilantro and mint together and fold in enough of the dressing to moisten the salad mixture. Place in the center of the platter.

Garnish the platter with whole cilantro sprigs and lime wedges.

To serve

Offer your guests the platter with the beef and the salad mixture with the bowl of garlic on the side. Have them place a selection of the ingredients in the center of a lettuce leaf and roll it into a small packet. Offer additional dressing for drizzling.