Steak Lettuce Cups with Creamy Sesame
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1 cup matchstick carrots
- ½ cup bean sprouts
- 2 tablespoons rice vinegar
- 1/4 teaspoon kosher salt
1 pound flap steak or skirt steak
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
1 head bibb lettuce leaves
- SideDish Creamy Sesame
- Fresh cilantro leaves
- Fresh mint leaves
- Toasted sesame seeds
- 1 lime, cut into wedges
For the Steak
Prepare the Pickled Topping
In a medium bowl, combine the carrots, bean sprouts, rice vinegar, and salt. Toss until well coated then set aside to marinate.
Prepare the Steak
Using a meat mallet, tenderize the steak by pounding 15-20 times on each side all over. Brush the oil over both sides of the steak then evenly season both sides of the steak with the salt and pepper.
- Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
- Carefully place the steaks on the hot grill and cook until it turns golden and grill marks appear, about 5 minutes per side for medium temperature. The lid should be closed throughout the cooking process.
- When the steak cook time is complete and the steak is cooked to your desired doneness, remove them from the grill and let rest for at least 10 minutes.
After the steak has rested, thinly slice the steak against the grain.
Serve in lettuce leaves topped with a drizzle of SideDish Creamy Sesame, some of the pickled toppings, cilantro, mint, and sesame seeds with a lime wedge on the side.