Get all of that lettuce crunch with an outstanding peanut sauce and juicy flank steak! It's the perfect meal to enjoy outdoors on a warm summer's evening.
12 LETTUCE WRAPS
1 cup creamy peanut butter
1 cup + 2 tablespoons room temperature water
3 tablespoons sodium-reduced soy sauce
2 cloves garlic, minced
2 tablespoons Sriracha sauce
2 tablespoons white vinegar
2 lb flank steak
2 tablespoons canola oil
1-1/2 teaspoon salt
Freshly cracked black pepper
12 large Boston bibb lettuce leaves
3 cups shaved red cabbage
Banana pepper rings
6 green onions, thinly sliced
Add peanut butter to medium heat-proof bowl. Microwave for 15-20 seconds to soften. To bowl, add water, soy sauce, garlic, Sriracha and vinegar; whisk until completely combined. Thin with additional water, added one tablespoon at a time, if needed. Note: Sauce will thicken when refrigerated.
Drizzle flank steak with oil and sprinkle with salt; rub to coat. Transfer to greased and preheated grill on high heat. Grill steak, flipping as needed until charred and meat thermometer reads 135F when inserted into thickest part of meat. Remove from grill sprinkle with pepper and tent with foil; rest for at least ten minutes. Slice steak thinly against the grain.
Assembly: arrange lettuce leaves on large platter or wood board. Fill leaves with sliced steak, drizzle with peanut sauce and top with cabbage, pepper rings, chopped peanuts and green onions. Drizzle with more sauce. Serve with lime wedges on the side.