Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce
Servings
10people
Servings
10people
Ingredients
Flank steak
  • 1tsp Tbsp sunflower oil + 1for grill
  • 2 Tbsp coconut palm sugar
  • 1tsp fish sauce
  • 1/2cup cilantroroughly chopped
  • 1/4cup mint leavesroughly chopped
  • zest and juice of 2 limes
  • 3 garlic clovespeeled and crushed
  • 1inch piece gingerrootpeeled and cut into fine matchsticks
  • 1 red Thai chilifinely chopped
  • 1 stalk lemon grass
  • 2lbs flank steak
Spicy mango dressing
  • 3 ripe Ataulfo mangoes
  • 1/2cup mint leaves
  • Zest and juice of 1 lime
  • 1 Thai chili
  • 1/2tsp fish sauce
  • 1tsp maple syrup
Serve with
  • 1leaves head butter lettucewashed and separated
  • 2cups finely shredded napa cabbage
  • 3cups finely shredded red cabbage
  • 5 medium-sized carrotscut into matchsticks
  • 4 spring onionscut lengthwise into matchsticks
  • 3 mini cucumberscut into matchsticks
  • 1/2 daikon radishabout 4 oz,cut into matchsticks
  • Lime wedgesextra chilies, and mint leaves, for garnish
Instructions
  1. For flank steak, in glass storage container with lid, combine 1 Tbsp sunflower oil, palm sugar, fish sauce, cilantro, mint, lime juice and zest, garlic, ginger, and chopped Thai chili. Bash lemon grass with rolling pin and cut or break into small sections, then add to container with the other ingredients. Add flank steak and rub marinade over entire surface. Cover with lid and allow to marinate for 6 to 8 hours in refrigerator, turning a few times during that period.
  2. To make mango dressing, peel mangoes, place in food processor with mint leaves, lime zest and juice, Thai chili, fish sauce, and maple syrup. Blend, then pour into jar, cover, and refrigerate until ready to serve.
  3. Prepare vegetables and refrigerate until ready to use.
  4. To cook flank steak, heat stovetop grill on high and brush with 1 tsp sunflower oil. Dab excess marinade from meat and place on hot grill. Sear on high heat for about 4 minutes a side for medium rare. Remove steak to platter, tent with bowl, and allow to rest for 10 minutes before slicing. Slice meat across the grain into thin slices.
  5. Arrange sliced steak on platter with lettuce, cabbages, carrots, cucumbers, onions, and daikon. Serve mango sauce in small dish with spoon for drizzling.
Recipe Notes

Per serving: 326 calories; 30 g protein; 11 g total fat (3 g sat. fat); 29 g total carbohydrates (20 g sugars, 4 g fiber); 169 mg sodium