Grilled Flank Steak Lettuce Cups with Nuoc Cham

grilled flank steak

Meat | December 4, 2017 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

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! 

grilled flank steak lettuce cupsThese Grilled Flank Steak Lettuce Cups are incredibly flavorful and oh, so healthy!

flank steak marinadeChoose a nice cut of steak and marinate the flank steak with our special marinade in the fridge for 1-2 hours.

grilled flank steakGrilled to perfection! You can use a grill pan or take it outside on the BBQ grill!

sliced grilled flank steakThe 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.

lettuce cup toppingsThe toppings for the lettuce cups — thinly sliced cucumbers, shredded carrots, and bean sprouts.

grilled flank steak lettuce cupsAssemble the Grilled Flank Steak Lettuce Cups with a butter lettuce leaf. Top with our Nuoc Cham drizzling sauce!

nuoc cham dipping sauceNuoc Cham is a Vietnamese dipping sauce that can be used for many purposes, including the drizzle for these Grilled Flank Steak Lettuce Cups!

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Grilled Flank Steak Lettuce Cups with Nuoc Cham
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  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.
  3. 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.
  4. 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.
  5. Click here for the Nuoc Cham dipping sauce recipe.

If you liked this recipe, try our Vietnamese Grilled Pork Tenderloin Skewers

vietnamese pork tenderloin

Shop products featured in this recipe:

   soy saucesambal oeleksesame oilrice vinegar

Nuoc Cham Dipping Sauce

nuoc cham

Dips & Sauces | November 19, 2017 | By

Nuoc Cham dipping sauce is a staple at most Vietnamese tables. This sauce compliments so many Asian dishes and we’ve prepared our own version of this versatile sauce. This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it! Easy to prepare, you can whip this up in about 10 minutes!

nuoc chamVietnamese Nuoc Cham dipping sauce is so colorful and flavorful!

nuoc cham dipping sauceThis Vietnamese dipping sauce is so easy to make, you will use this versatile sauce with so many Asian dishes.

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Nuoc Cham Dipping Sauce
 
Author:
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon grated lime zest plus juice from 1 lime
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 large shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons brown sugar
  • Pinch Kosher salt
Instructions
  1. In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks or freeze for up to six months. Makes a great dipping sauce for Asian dishes.

If you liked this recipe, try our Thai Basil Mint Cilantro Pesto

Thai Basil Mint Cilantro Pesto

Shop products featured in this recipe:

 sambal oelekfish sauce