Still feeling stuffed like a glutton from your Thanksgiving feast? Here’s a healthy, easy recipe to help shrink the Thanksgiving bloat! These Grilled Flank Steak Lettuce Cups are a cinch to make and assemble. The marinade for the flank steak is super flavorful, and the fixins’ add the texture (shredded carrots, sliced cucumbers, bean sprouts, and cilantro). The lettuce cups are topped with a drizzle of Nuoc Cham, an awesome Vietnamese dipping sauce, that will tingle your tastebuds. More please!
These Grilled Flank Steak Lettuce Cups are incredibly flavorful and oh, so healthy!
Choose a nice cut of steak and marinate the flank steak with our special marinade in the fridge for 1-2 hours.
Grilled to perfection! You can use a grill pan or take it outside on the BBQ grill!
The flank steak grills to the perfect temperature — so tender! Let it rest for 10 minutes on a cutting board before slicing and adding to the lettuce cups.
The toppings for the lettuce cups — thinly sliced cucumbers, shredded carrots, and bean sprouts.
Assemble the Grilled Flank Steak Lettuce Cups with a butter lettuce leaf. Top with our Nuoc Cham drizzling sauce!
Nuoc Cham is a Vietnamese dipping sauce that can be used for many purposes, including the drizzle for these Grilled Flank Steak Lettuce Cups!
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek
- 3 garlic cloves, minced
- 3 scallions, chopped or sliced
- 1 ½ to 2 pounds flank steak, cleaned of fat
- Cooking spray
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup thinly sliced cucumbers
- ¼ fresh cilantro leaves
- 1 head butter lettuce, separated into leaves
- Nuoc cham dipping sauce
- Black and white sesame seeds
- To make the marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, rice wine, sesame oil, borown sugar, sambal oelek, garlic, and scallions.
- 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.
- Using an outdoor grill, or grill pan, coat with cooking spray over medium-high heat. Grill the steak for about 6 minutes each side, or until cooking to medium. Remove to cutting board and let rest 10 minutes. Slice the meat across the grain.
- To make the lettuce cups: Place a few pieces of steak into the lettuce leaf and top with carrots, bean sprouts, cucumbers, and cilantro. Drizzle with nuoc cham dipping sauce and sprinkle with sesame seeds.
- Click here for the Nuoc Cham dipping sauce recipe.
If you liked this recipe, try our Vietnamese Grilled Pork Tenderloin Skewers
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This recipe was inspired by Giada De Laurentiis, one of my food heroes on Food Network. I started making this awesome dish a few years ago. Most Thai restaurants serve this as a starter, called “larb,” but I find that it’s super healthy as a main dish also — think lettuce wraps from Cheesecake Factory, only way better! These babies are full of flavor and make great leftovers. Aromatic mint is the key ingredient here. You can also substitute the turkey for pork or beef. I prefer ground turkey or chicken to keep it low-cal. Forever watching my girlish figure!
- ¼ cup fresh lime juice (from about 4 limes)
- 1 to 2 tablespoons fresh lemon juice (from 1 large lemon)
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoons honey
- 2 tablespoons canola oil
- ½ medium red onion, diced
- 3 small shallots, thinly sliced
- 1 4-inch piece lemongrass, minced
- 1 Thai chile pepper or serrano chile, stemmed and thinly sliced
- 1 small can water chestnuts, chopped
- 1 pound ground turkey
- ½ cup chopped fresh mint leaves
- ¼ cup fresh basil or Thai basil
- Freshly ground black pepper
- 1 head butter lettuce or savoy cabbage (light green leaves only), leaves separated
- Chopped peanuts
- Optional: sticky white or brown rice, for serving
- Lime wedges
- Make the dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce, soy sauce, and honey. Set aside.
- For the filling: In a large skillet or wok, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile pepper, and water chestnuts. Cook about 5 minutes until fragrant. Add the ground turkey, breaking it up with the back of a wooden spoon or spatula. Cook until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the mint and basil. Season with salt and pepper if needed.
- Forming a cup with the lettuce leaves, place a spoonful of the turkey mixture into a lettuce cup and top with chopped peanuts and extra basil. Squeeze lime juice over lettuce cups. Serve with sticky rice, if desired.
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