clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of grilled flank steak lettuce cups on a wooden board with a side of nuoc cham sauce in a dark blue bowl with hot peppers.

Grilled Flank Steak Lettuce Cups with Nuoc Cham

These Grilled Flank Steak Lettuce Cups with Nuoc Cham are the perfect lettuce wrapped meal, and a cinch to make. They are incredibly flavorful and oh, so healthy!

  • Total Time: 2 hours 20 mins (with marinating)
  • Yield: 4 1x


Units Scale

For the marinade:

For the steak:

  • 1 1/2 to 2 pounds flank steak, cleaned of fat
  • Cooking spray

For the toppings:

  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup thinly sliced cucumbers
  • 1/4 fresh cilantro leaves
  • 1 head butter lettuce, separated into leaves
  • Garnish with black and white sesame seeds
  • Nuoc Cham dipping sauce


Make the marinade:

  1. In a small mixing bowl, whisk together the soy sauce, rice vinegar, rice wine, sesame oil, brown sugar, sambal oelek, garlic, and scallions.
  2. Place the flank steak in a large glass baking dish, or plastic sealable baggie. Pour the marinade over the flank steak and let marinate for 1-2 hours in the refrigerator. Remove from refrigerator and let it get to room temperature, about 15 minutes.

Grill the steak:

  1. Using a stove-top grill pan, or an outdoor grill, coat with cooking spray over medium-high heat. Grill the steak for about 6 minutes each side, or until cooking to medium.
  2. Remove to cutting board and let rest 10 minutes. Thinly slice the meat across the grain.

Assemble the lettuce cups:

  1. Place a few pieces of steak into the lettuce leaf and top with carrots, bean sprouts, cucumbers, and cilantro.
  2. Drizzle with nuoc cham dipping sauce and sprinkle with sesame seeds. (Click here for the Nuoc Cham dipping sauce recipe.)


  • I used a stove-top grill pan to grill the flank steak. But, for you grill masters out there, by all means, use your outdoor grill!
  • Letting the meat rest for 10 minutes before slicing ensures the proper temperature and that the juices don't run off. I like to slice the meat very thinly for these lettuce wraps so the ingredients won't overflow out of the lettuce cups.
  • The meat is best served at room temperature. You can even make the meat a day in advance and slice and serve at room temperature when you're ready to serve.
  • Feel free to add your own toppings, like roasted peanuts, for extra crunch!
  • The Nuoc Cham sauce can be made in advance and kept in the refrigerator for up to three days.
  • Author: Asian Caucasian
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Grill
  • Cuisine: Asian Fusion


  • Serving Size:
  • Calories: 396
  • Sugar: 14.1 g
  • Sodium: 800 mg
  • Fat: 15.7 g
  • Carbohydrates: 21.2 g
  • Protein: 41.4 g
  • Cholesterol: 102 mg

Keywords: Grilled Flank Steak, Lettuce Cups,