Marinated with lime, fish sauce and Roasted Garlic Base, these steak lettuce wraps make a light and satisfying barbecue dinner for hot summer nights.
Recipe tags: garlic base, easy difficulty, main, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | lime juice |
| ¼ cup | canola oil |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | fish sauce |
| 1 Tbsp | minced fresh gingerroot |
| 1 Tbsp | brown sugar |
| 2 | red finger chili peppers, seeded and diced, divided |
| 1 lb | flank steak |
| 12 | large lettuce leaves |
| lime wedges, for serving |
Directions
Whisk together lime juice, oil, Roasted Garlic Base, fish sauce, ginger, brown sugar and half of the chili peppers. Stir in half of the cilantro.
Add flank steak and marinade to resealable bag; seal and refrigerate for at least 4 hours or up to 24 hours.
Meanwhile, preheat grill to medium-high; grease grate well. Shake excess marinade off steak; discard marinade.
Grill steak for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 5 minutes. Slice thinly across the grain.
Assemble steak in lettuce leaves with remaining cilantro and chili pepper. Drizzle with remaining lime juice. Serve with lime wedges.
Tips: Garnish wraps with matchstick carrots, thinly sliced cucumber and/or radishes if desired. Substitute soy sauce for fish sauce if desired.