Dennis Prescott

The love lettuce wraps.

Let me be completely honest for a minute. The first time I had lettuce wraps, I wasn’t at a small family run restaurant, ordering on a whim and experimenting like crazy. I wasn’t overseas on vacation experiencing a new and exciting dish for the first time. And I wasn’t in my own kitchen, learning how to make this new and wonderfully delicious thing.

I was, in fact, at a national chain restaurant. Dun dun dunnnnnnnn.

I know, right! Sorry. But really…

So, without having to fully explain the ins and outs of the chain experience, I now know that what I had that night was…ok. (*see not awesome) BUT, what night showed me, was a world full of lettuce wrapped possibilities. Yes! So good.

Families, it’s an amazing thing to sit down to a meal together in your own kitchen and build your dish from the table. From tacos to lettuce wraps, it’s a really great time. Kids love it. It’s free of gluten (I love you, gluten).

This recipe features some delicious sirloin steak, but would also be delicious with chicken, salmon, or most anything else you could think of.

Get wrapping, friends!

Spicy Steak Lettuce Wraps with Peanut Dipping Sauce

Serves 4 – 6

For the Marinade;

2 lbs sirloin steaks

1/2 cup green onions, sliced

2 cloves of garlic, minced

1 – 2 thai red chilli, finely diced

1 tablespoon fresh ginger, finely grated

1 tablespoon lime zest

5 tablespoons fish sauce

3 tablespoons brown sugar

2 teaspoons rice wine vinegar

3 teaspoons sesame oil

For the Wraps;

1 head of Boston lettuce (or Iceburg)

1 cup carrots, grated

1 cup zucchini, grated

1 cup orange (or red) pepper, julienned

1 tablespoon sesame oil

1 tablespoon lime juice

1 – 2 large red chillies, diced

1/2 cup roasted peanuts, crushed

For the Peanut Sauce; 

3 tablespoons smooth peanut butter

1/4 cup canned coconut milk

2 teaspoons fish sauce

1 tablespoon fresh squeeze lime juice

1 tablespoon agave nectar (or honey)

First, make the marinade.

Combine your green onions, garlic, chillies, ginger, lime, fish sauce, brown sugar, rice wine vinegar, and sesame oil in a bowl and stir together. Place your steak in a large ziplock bag (or bowl), and pour over the marinade. Give it a nice massage, and place in the fridge for at least 4 hours – overnight is best.

The next day….

Remove your steaks from the fridge and let them warm slightly on the counter for 20 minutes.

Combine your zucchini, carrots, and bell pepper in a large bowl. Drizzle over 1 tablespoon of sesame oil and 1 tablespoon of lime juice, and give it a toss. Set aside.

Fire up a grill pan (or bbq) over medium high heat, and get it nice and toasty.

While the pan is getting hot, combine all of the ingredients for your peanut sauce in a bowl, and mix well. Set aside.

Grill your steaks for 3 – 4 minutes per side (or until desired doneness – I like medium rare). Let the steaks rest for at least 5 minutes before cutting into them. (A nice drizzle of lime juice all over your steak at this point won’t hurt one little bit)

Slice your steaks info 1/4 inch strips.

Now serve! Set our your grilled steak with the mixed veg, peanut sauce, chillies, crushed peanuts and let every build their own lettuce wraps.

The end. Eat Delicious.