Lettuce Wraps

July 18, 2011
2 Ratings
  • Serves 4
Author Notes

I would file this under my best child friendly meal. Our kids will eat almost anything but I know many parents are faced with picky eaters. As witnessed at a 5 year old birthday party this weekend; one little girl with plate of fruit salad, watermelon, carrot sticks and cucumber rounds and across from her another young lady with only a hot dog and two meatballs on her plate. I serve this when we have 4+ kids at the house, this way, each child can pick what best suits their palate. The kids love it, they can design their own meal and there is the added bonus of eating with your hands. There isn't much in the way of preparation either. You need some time to marinate the meat but aside from that it's just a lot of chopping and I find the kids like to help with that too. The flank steak + marinade is my memory of what my neighbor Claudia used to serve me growing up. I quit eating meat at 13 but I continued to eat that flank steak as my only exception for a couple more years.

You can use any vegetables; I usually just use whatever I have in the vegetable drawer. —Summer of Eggplant

What You'll Need
  • 1.5 pounds flank steak
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 3 garlic cloves, smashed
  • 4-5 slices fresh, peeled ginger
  • 2 spring onions, slices
  • 1/2 red pepper, sliced
  • 1 cup bean sprouts
  • 2 spring onions, sliced
  • 3 carrots, shaved or shredded
  • 1 handful basil
  • 1 handful cilantro
  • 20 lettuce leaves, I use red leaf
  • 1 cup rice cooked with 2 cups water
  1. Combine the soy sauce, molasses, honey, garlic, ginger and two spring onions in a sealable plastic bag or a casserole. Add the meat and marinade 3-12 hours, rotate the meat in the sauce every few hours if using a casserole.
  2. Prepare the remaining vegetables.
  3. Boil the 2 cups of water, add the rice and simmer for 20 minutes. Remove from heat.
  4. Prepare a grill for direct grilling. When the grill is hot, a two count with your hand a couple inches above the grate, cook the meat for 4 minutes per side until medium rare. Toss on some extra marinade, while still grilling. Remove from heat and let the meat rest for 5 minutes prior to slicing.
  5. Slice meat thinly against the grain and serve with the vegetables and rice.

See what other Food52ers are saying.

  • Christa
  • Summer of Eggplant
    Summer of Eggplant
  • TheWimpyVegetarian
  • EmilyC

6 Reviews

Christa June 10, 2013
I made this last night and it was delicious! Cooked the steak on a cast iron skillet and it turned out very well. Great marinade - can't wait to make it again and play around with the toppings.
Summer O. June 10, 2013
Thank you!
Summer O. July 21, 2011
Thanks Chez Suzanne! Let me know how it goes. We also sometimes put out some sauces too like extra soy, sweet chili and eel sauce. Some kids put it on their veggies some will dip their lettuce in it, added fun I guess.

And thanks EmilyC! It is a nice light meal, great for summer provided you aren't manning the grill in 9000 degree heat.
TheWimpyVegetarian July 20, 2011
I totally relate to your headnote!! I have 5 grandchildren, all of whom will be visiting next week, and all of whom like their food their very own special way. Last time they visited I did make-your-own-burritos, but this time I want to do this! It looks perfect!!
EmilyC July 19, 2011
This looks like the perfect summer meal -- and fun since everyone gets to make their wraps however they like them!
Summer O. July 18, 2011
Thanks! The steak is really great by itself too.