Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness. And if your only experiences with short ribs have been in their braised form, then you're in for a treat. Sliced thin and generously marinated, as they are here, they're quick-cooking, tender, and packed with flavor, but they're also delicious grilled whole to a juicy medium-rare; just take care not to overcook them. Want to make this a lighter meal? Lose the rice and sub in some herbs and crunchy, quick-pickled veggies.
Place 1 lb. boneless beef short ribs on a plate or small rimmed baking sheet and freeze uncovered for 15 minutes. This makes it easier to slice.
Finely grate 1 red Fresno chile, 1 2" piece ginger, and 4 garlic cloves into a medium bowl. (If you're sensitive to spice, maybe start with a half of a chile—you never know how hot they're going to be!) Cut 1 lime in half and squeeze juice into bowl. Cut remaining 2 limes into wedges and reserve for serving.
Add 1 Tbsp. light brown sugar, 2 tsp. toasted sesame oil, and 2 tsp. salt to bowl with chile mixture and stir with a fork to combine.
Cut short ribs crosswise against the grain as thinly as possible (and no more than ¼" thick), creating lots of small strips. Add to bowl with marinade and use your hands to massage marinade into meat until coated. Let sit at room temperature at least 15 minutes (or as long as 2 hours!).
Meanwhile, tear 1 head of red leaf lettuce into large hand-sized pieces. Rinse and thoroughly dry in a salad spinner. Arrange on a large platter.
Place ¾ cup roasted, salted peanuts in a resealable plastic bag, seal, and coarsely crush with the bottom of a heavy mug or glass. (You could also just chop them, but this is the cleanest way to go about it.) Transfer to a small bowl; set aside for serving.
Slice 1 English hothouse cucumber in half lengthwise, then cut crosswise into ¼"-thick half moons. Arrange on platter alongside lettuce. Arrange 1 cup cilantro leaves with tender stems and reserved lime wedges on platter.
Heat 1 Tbsp. vegetable oil in a large (12") nonstick skillet over medium-high until shimmering. Add half of short ribs in a single layer and cook, undisturbed, until deeply caramelized on one side, about 3 minutes. Turn with tongs and continue to cook until second side is deeply caramelized, about 1 minute longer. Transfer to platter. Return skillet to medium-high heat, add remaining 1 Tbsp. vegetable oil, and repeat with remaining meat.
Arrange cooked rice, steak, reserved peanuts on platter with vegetables (if your platter is too small, serve rice and peanuts alongside in separate bowls).
Spicy Orange Glazed Skirt Steak Lettuce Wraps
Skirt steak with a spicy orange glaze, wrapped in lettuce. Just like the title says. Heh.
- 1 pound Skirt Steak
- ⅓ cups Good Quality Orange Juice
- ⅛ teaspoons Crystallized Ginger
- 1 teaspoon Honey
- 1 teaspoon Red Pepper Flakes
- 1 clove Minced Garlic
- ½ teaspoons Chopped Fresh Cilantro
- Salt To Taste
- ⅛ teaspoons Fresh Ground Black Pepper
- 4 leaves Lettuce
Mix together everything but the steak in a plastic zipper bag set aside half of the marinade.
Stab the steak all over with a fork on both sides and then put it in the bag with half the marinade.
Let it marinate for a couple hours in the fridge or about a half hour at room temperature.
Remove the steak and pat it dry with some paper towels.
Heat a couple tablespoons of oil in a skillet on high and sear the steak on both sides until there is only a minute or so until it’s done how you like.
Turn the heat down to medium, pour the reserved marinade over it and flip it several times to coat.
Let it sit until finished cooking, flipping it again before you remove it to make sure it’s coated.
Let rest for 3-4 minutes and slice thin, against the grain.
Wrap several pieces of steak in a lettuce leaf with some scallions.
Spicy Steak Lettuce Wraps
Cut carbs without compromising taste. These lettuce wraps are a great for lunch or light dinner. Greek yogurt is a nice alternative to sour cream because it's higher in protein and lower in fat.
Feel free to add sautéed sweet peppers if you're looking to increase your veggie intake for the day. Enjoy!
Whisk garlic, sugar, 2 tablespoon adobo, 2 tablespoon lime juice, and 2 tablespoon oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
Whisk yogurt, remaining 1 tablespoon adobo, remaining 1 tablespoon lime juice, and ¾ teaspoon salt in a small bowl set aside for serving.
Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Serve with reserved spicy yogurt for spooning into wraps.
Nutrition Facts per serving: Calories 300, Total Fat 20g, Cholesterol 75mg, Sodium 95 mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugar 3g, Protein 28g
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Spicy Steak Lettuce Wraps
How many of you pack a lunch for work? If you do, what does it typically include? No, seriously. Leave a note below and tell me because I have been struggling with lunches over the last few weeks. It’s far too expensive (and unhealthy) to eat out a majority of the week but I’m getting exceedingly bored of chicken salad and crackers. So I’m looking for new ideas.
This month’s Cooking Light arrived and after feverishly paging through it, I discovered these…and by ‘these’ I mean Spicy Steak Lettuce Wraps. I’m a huge fan of the lettuce wrap and the nice thing is that they are low in carbs and calories. I needed them. I wanted them. So I made them.
And you know what…they were amazing. And. AND! They make a great lunch option! I packed my veggies in a container and my meat in another and assembled them right on my desk. Well, not really ON my desk. You get the point.
Try them. You’ll love them. At 268 calories, this is the perfectly flavorful lunch.
- 1 tablespoon vegetable oil
- 1 (1 1/2-pound) skirt steak or flap steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground dried chipotle pepper
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- ½ teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 ½ cups water or chicken broth, plus more as needed
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 1 avocado - peeled, pitted and diced
- ½ cup chopped white onion, or to taste
- 2 ripe tomato, chopped, or more to taste
- 1 jalapeno pepper, seeded and minced
- ½ cup sour cream, for topping
- ½ cup chopped fresh cilantro
Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
Pour a splash of water into the skillet stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl toss with the pan drippings.
Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Preheat oven to 450 degrees F (230 degrees C).
Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Beef Lettuce Wraps with Spicy Cilantro Jalapeno Sauce
Healthy, spicy, and delicious. These Beef lettuce wraps are easy to prepare and even better to eat. Plus, they are low-carb and paleo!If you haven&rsquot tried lettuce wraps yet, then it&rsquos about time you jump on board. I love lettuce wraps because they are healthy, low-fat, low-carb, and skinny. I&rsquove been stuffing my face with these non-stop, guilt free because they are low-carb.
I topped off these delicious beef lettuce wraps with a spicy yogurt cilantro lime jalapeno sauce. It&rsquos creamy, zesty and spicy and takes these lettuce wraps to the next level. I started off with just a drizzle but it was so good so I poured a whole bunch is my wrap and ate away.
I used beef but this can be easily done with chicken or turkey mince.
Steak Lettuce Wraps with Sweet Chili Sauce
These sweet and spicy steak lettuce wraps are crunchy and fresh thanks to a mix of raw vegetables and herbs. We use cucumber and red bell peppers in our lettuce wraps, but shredded carrots, thinly sliced shallot, or green papaya would also taste fantastic. We liked the flavor from a mix of herbs, but you can use only one type if that’s what you have on hand. For the best sear, pat the steaks as dry as possible and allow the oil to get smoking hot before adding the beef to the skillet.
Steak Lettuce Wraps with Sweet Chili Sauce
- Servings: 2
- Time: 10 minutes
- Difficulty: 2 hours and 30 minutes
- 2 (5 oz) steaks, vacuum sealed
- 1 tsp vegetable oil
- 4-6 large lettuce leaves
- 1 red bell pepper, stemmed, seeded, and cut into thin strips
- ½ cucumber, cut into thin strips
- ¼ cup sweet Thai chili sauce
- 2 tbsp minced fresh cilantro, basil, mint, or a combination of the three
1) Place steaks in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > My Cook Settings
Protein: 130°F for 1 hour
Vegetable: 0 minutes
Starch: 0 minutes
2) After the cook, remove steaks from packaging and pat dry thoroughly. Heat oil in a large cast iron skillet until just smoking. Add the steaks and sear 1-2 minutes per side until well browned. Transfer to a cutting board and cut into thin slices.
3) Divide steak, bell pepper, and cucumber between lettuce leaves. Top with Thai chili sauce and herbs. Divide wraps between plates and serve.
Nutritional Information per serving (2 servings per recipe): Calories 350, Total Fat 14g, Total Carbohydrates 25g, Total Sodium 790mg, Total Protein 31g
Recipe: Tasty Steak Sauce Chicken Lettuce Wraps
Steak Sauce Chicken Lettuce Wraps. Beef Bulgogi served with rice, cucumber, carrots, and onion wrapped up in lettuce. When it comes down to what to serve with lettuce wraps this beef bulgogi is our go-to favorite. Thin slices of marinated flank steak grilled then layered in a lettuce wrap with rice, carrots, onion, and cucumber.
To assemble lettuce wraps, take a leaf of lettuce and line with two slices of cucumber. Top the cucumber with two or three pieces of steak and a small serving of noodles. You can serve these casual wraps buffet style. You can cook Steak Sauce Chicken Lettuce Wraps using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Steak Sauce Chicken Lettuce Wraps
- It’s 1 lb of Chicken breasts (2) cut into bite size pieces.
- It’s 1/2 cup of Steak Sauce.
- You need 2 cup of Organic Bread Crumbs.
- It’s 3 tbsp of Parsley.
- You need 4 large of Leaves of Lettuce.
- You need 1 cup of Cooked Quinoa.
- It’s 2 of Diced tomatoes.
- You need 1 of Diced avocado.
- Prepare 4 tbsp of Half and half.
- Prepare 1 1/2 tbsp of Dijon mustard.
- It’s 1 dash of Cayenne pepper.
Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own Asian-inspired wraps since this is one less step for the cook. Rotisserie Chicken-If you had cooked up a whole chicken days before and had leftovers, even better, but if not, a store-bought rotisserie chicken is perfect. Lettuce – I find boston, bibb or butter lettuce work best but you can also use romaine hearts if you can't find those.
Steak Sauce Chicken Lettuce Wraps instructions
- Preheat oven to 375 and lightly spray a baking sheet with oil..
- Toss the chicken and the steak sauce into a ziplock bag, close it and let marinate for 30 minutes in the fridge..
- Mix the bread crumbs with the parsley in a shallow dish and then coat the chicken with the bread crumb and parsley mix and place on the baking sheet. Bake for 30 minutes..
- To make the dressing: mix the Dijon mustard, half and half and the cayenne pepper..
- Lastly, assemble the wraps. Fill each wrap with quinoa, tomato, and avocado. Top it off with the crispy baked chicken and drizzle some dressing. Enjoy.
Peanut butter – I always opt for a natural peanut butter so we don't have added sugar or salt. Heat canola oil in wok or large skillet over medium-high heat. To make chicken lettuce wraps, you'll begin by adding your ground chicken to the pan and browning it before adding mushrooms and onions to the pan. Add your water chestnut, garlic, and ginger, then whisk the hoisin and soy sauce mixture in a separate bowl. Ingredients for Easy Asian Chicken Lettuce Wraps with Spicy Dipping Sauce: I used the following ingredients for the Asian Chicken Lettuce Wraps: Ground chicken, olive oil, onion, garlic, Hoisin sauce, rice vinegar, soy sauce, cornstarch, fresh ginger, water chestnuts, green onions, Sriracha, Bibb lettuce, and shredded carrots.
Korean-Style Spicy Grilled Steak Lettuce Wraps
“Pretty good. How about if you stuck your behind out a bit further? Oh, and lead with your hips instead of your knees. Don't forget you'll want to push them out slightly to the side as you're coming down. Keep your back straight. Feel the little crinkle in the back of your shirt? You'll also want to make sure your weight is in your heels, and you'll really want to be engaging your glutes
Other than that, Way to go!”
The rest of the class had moved on to push-ups
“Not bad, not bad. Now, what if you moved your hands in a little closer? Kept your elbows tight to your body, back completely straight as you're lowering down. Make sure you're leading with your chest .. better. I also want you to come all the way down until your chest is nearly touching the ground
Does it hurt your elbow? It's because your triceps are actually quite weak. No worries, we'll work on them. In the meantime, here's a way to modify.”
Fear and awe set in somewhere on the way to the pull-up bars. Were they really doing push-ups from a hand-stand position(?!) I tried not to stare, although I thought they were incredible
The workout itself? A series of exercises, for time
I was the last one done. Everyone else was putting their things away, and I was still finishing
.. 46 .. 47 .. 48 .. Don't quit .. Whatever you do .. DO NOT quit .. 49 .. 50 .. 51 ..”
I've made it through a week, and admit, I've been humbled on every level. For the first time in a long time, my body is sore in all sorts of ways, and it feels really, really good.
Success in 2015? Not defined by the number on the scale. Instead, by measurements of strength and body comp
These grilled steak lettuce wraps are an amazingly simple meal that we've come to love. Wraps are always tasty and fun to assemble, and this recipe, with a flavor combination that's both zesty and strong, makes these a standout.
They're a nice change from our usual grilled steak, and anything made Korean style is always great. It's fun to make our own lettuce-leaf bundles with thin slices of meat, and whatever combination of garnishings we'd like. Don't feel married to the idea of grilled steak. We've substituted pork chops or chicken for the beef, with results that are just as wonderful.
A note about the sauce. It's incredible. I always make extra to serve with other dishes. It's fresh, as well as spicy.
ps: This is Part 2 of a Series about CrossFit. You can read Part 1 .. here