Now that my daughter is a little older and demands less attention I am excited to get back into cooking. The past weeks I've been clipping recipes here and there and I am very eager to try them all. For today I could have ordered take-out or ordered food for delivery, but I have planned out our meals in advance and have bought all the ingredients that I feel guilty to not cook. And so with my stack of printouts I pulled the quickest & easiest recipe - beef lettuce wraps.
1 1/2 lb flank steak
1 tablespoon olive oil
1/4 teaspoon course salt
1/4 teaspoon freshly ground black pepper
artisanal lettuce leaves (or iceberg lettuce)
1 cup thinly sliced onion
1 cup torn fresh mint leaves
1 cup persian cucumber (julienned)
1/2 cup fresh cilantro
For the sauce:
4 tablespoons sugar dissolved in 1/2 cup of water
2 tablespoons light soy sauce
2 tablespoons rice vinegar
1 tablespoon fish sauce
juice of half a lemon
1/2 teaspoon sesame oil
2 tablespoons ketchup
1-2 teaspoon garlic-chili sauce
- Drizzle steak with olive oil then sprinkle with salt and pepper. Grill steak on medium-high heat, about 5 minutes on each side for medium rare. Let steak stand at least 5 minutes. Cut steak diagonally across the grain into very thin slices.
- Make the sauce while the meat rests. In a small bowl, dissolve sugar in water. Add soy sauce, vinegar, lemon juice, fish sauce, ketchup, sesame oil and garlic-chili sauce. Whisk and set aside.
- To serve & eat, place sliced steaks in the center of each lettuce leaf; top with 1 tablespoon each of mint, cucumber, cilantro & onion. Roll up and dip in sauce.
$ 10.25 --- 100% Grass fed Flank Steak ($7/lb)
$ 0.25 --- cilantro
$ 0.30 --- persian cucumber
$ 0.70 --- mint
$ 0.20 --- onion
$ 0.30 -- lemon
$ 2.00 -- Lettuce