Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

Inspired by the flavors of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavor. The marinade flavors of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables.

Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

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Servings

10 people

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Ingredients

Flank steak

• 1 tsp Tbsp sunflower oil + 1for grill
• 2 Tbsp coconut palm sugar
• 1 tsp fish sauce
• 1/2 cup cilantro roughly chopped
• 1/4 cup mint leaves roughly chopped
• zest and juice of 2 limes
• 3 garlic cloves peeled and crushed
• 1 inch piece gingerroot peeled and cut into fine matchsticks
• 1 red Thai chili finely chopped
• 1 stalk lemon grass
• 2 lbs flank steak

Spicy mango dressing

• 3 ripe Ataulfo mangoes
• 1/2 cup mint leaves
• Zest and juice of 1 lime
• 1 Thai chili
• 1/2 tsp fish sauce
• 1 tsp maple syrup

Serve with

• 1 leaves head butter lettuce washed and separated
• 2 cups finely shredded napa cabbage
• 3 cups finely shredded red cabbage
• 5 medium-sized carrots cut into matchsticks
• 4 spring onions cut lengthwise into matchsticks
• 3 mini cucumbers cut into matchsticks
• 1/2 daikon radish about 4 oz,cut into matchsticks
• Lime wedges extra chilies, and mint leaves, for garnish

Ingredients Flank steak 1 tsp Tbsp sunflower oil + 1for grill 2 Tbsp coconut palm sugar 1 tsp fish sauce 1/2 cup cilantro roughly chopped 1/4 cup mint leaves roughly chopped zest and juice of 2 limes 3 garlic cloves peeled and crushed 1 inch piece gingerroot peeled and cut into fine matchsticks 1 red Thai chili finely chopped 1 stalk lemon grass 2 lbs flank steak Spicy mango dressing 3 ripe Ataulfo mangoes 1/2 cup mint leaves Zest and juice of 1 lime 1 Thai chili 1/2 tsp fish sauce 1 tsp maple syrup Serve with 1 leaves head butter lettuce washed and separated 2 cups finely shredded napa cabbage 3 cups finely shredded red cabbage 5 medium-sized carrots cut into matchsticks 4 spring onions cut lengthwise into matchsticks 3 mini cucumbers cut into matchsticks 1/2 daikon radish about 4 oz,cut into matchsticks Lime wedges extra chilies, and mint leaves, for garnish

Servings 10 people Print Recipe

Instructions

1. For flank steak, in glass storage container with lid, combine 1 Tbsp sunflower oil, palm sugar, fish sauce, cilantro, mint, lime juice and zest, garlic, ginger, and chopped Thai chili. Bash lemon grass with rolling pin and cut or break into small sections, then add to container with the other ingredients. Add flank steak and rub marinade over entire surface. Cover with lid and allow to marinate for 6 to 8 hours in refrigerator, turning a few times during that period.
2. To make mango dressing, peel mangoes, place in food processor with mint leaves, lime zest and juice, Thai chili, fish sauce, and maple syrup. Blend, then pour into jar, cover, and refrigerate until ready to serve.
3. Prepare vegetables and refrigerate until ready to use.
4. To cook flank steak, heat stovetop grill on high and brush with 1 tsp sunflower oil. Dab excess marinade from meat and place on hot grill. Sear on high heat for about 4 minutes a side for medium rare. Remove steak to platter, tent with bowl, and allow to rest for 10 minutes before slicing. Slice meat across the grain into thin slices.
5. Arrange sliced steak on platter with lettuce, cabbages, carrots, cucumbers, onions, and daikon. Serve mango sauce in small dish with spoon for drizzling.

Recipe Notes

Per serving: 326 calories; 30 g protein; 11 g total fat (3 g sat. fat); 29 g total carbohydrates (20 g sugars, 4 g fiber); 169 mg sodium