Thai Beef Lettuce Wraps done The Crystal Chef way

The husband and I both enjoy Thai food. We love to go to one particular restaurant in our town every other month or so. He gets the exact same thing each time (Chicken Pad Thai) and I try something different. There must be hundreds of items on the menu and I am determined to work my way through all of them, at least the ones that are not too spicy!

I am also just as determined to learn how to make some of them at home. Tonight's experiment was Beef Lettuce Wraps. Here is what you need to get started:

(1 1/2) pounds of flank steak

Fresh ground black pepper and sea salt (I like Celtic Sea Salt that I get at the local Farmer's Market)

(1) head of Bibb lettuce

(2) carrots

(2) jalpenos

(1) red onion

(2) limes

(2) tablespoons of Thai peanut sauce

(4) tablespoons of fish sauce

Dash of soy 

Sliver of real butter

Fresh cilantro

I am not truly a chef so I like to do my vegetable prep work first so that I can focus when cooking my steak. I have not cooked a lot of steak in my time so focus is important for me. I did go ahead and take my steak out of the fridge while prepping my veggies.

Peel the carrots and shred them. Set aside to use for stuffing in your wrap.

Slice your red onion thinly and set aside for use inside the wrap.

Slice your jalapeno thinly and set aside. At this point, right or wrong? I don't know but I did remove as much of the seeds as I could because I did not want all of the heat from the jalapenos. I wanted the tasty flavor. Be careful cutting your jalapenos and don't rub your eyes! It will hurt! 

Heat a grill pan over high heat for at least 5 minutes. Season your flank steak with the salt and pepper. Depending on the thickness of your steak (REMEMBER, I am not a steak expert!!) cook for about 4 minutes per side until it is firm but yielding to the touch.  The flank steak that I had tonight was rather thick and I had to cook it longer than four minutes. Mine actually took 10 minutes per side. for the thinner side. The thicker side, because I was afraid to over-cook it, I finished it in a 400 degree oven for about 10 minutes. 

While your steak is cooking it is time to make your sauce. In a sauce pan combine the following:

The juice of (2) limes, the (2) tablespoons of peanut sauce and the (4) tablespoons of fish sauce. Stir over low heat. Add a dash of soy sauce and a sliver of butter. Don't forget to keep an eye on your steak.

When your steak is done, let it rest for at least 5 minutes before slicing against the grain.

Take your Bibb lettuce leaves (rinsed) and layer on your shredded carrots, onion, jalapeno, steak, cilantro and sauce or whatever combination pleases you. Don't forget to drizzle on your sauce and even squeeze on some extra lime juice.

It must have turned out okay because the whole family at every single bite of it! And the best part of all of this is that it was good for them and they don't even know it! They never read this blog anyway, so I think it is safe to put that here!