Asian-Style Grilled Flank Steak Lettuce Wraps with Sesame-Lime
Tender marinated flank steak meets crisp iceberg lettuce in these refreshing Asian-inspired wraps. The steak marinates in a bold mixture of soy sauce, sesame oil, lime, and brown sugar for up to 24 hours, developing deep umami flavors with a hint of heat from red pepper flakes. Perfect for summer entertaining or weeknight dinners when you want something light yet satisfying. The lettuce provides a cool, crunchy contrast to the warm, savory beef, while the reserved marinade serves as a flavorful finishing sauce.
Ingredients
- ½ cup green onions, thinly sliced
- 1 lime, zested and juiced
- 5 tablespoons low sodium soy saucetamari1:1soygluten-freesoy-free
gluten-free option
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons bottled minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 flank steak, 2 lb
- 1 head iceberg lettuce, leaves separated
Instructions
- 1
Stir together green onion, lime zest and juice, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, and red pepper flakes in a medium bowl
- 2
Place steak in resealable plastic bag with half of green onion mixture, seal and chill for at least 4 hours or up to 24 hours
- 3
Cover and chill remaining green onion mixture
- 4
Spray grill rack with nonstick cooking spray and preheat grill to medium-high heat
- 5
Remove steak from bag, discarding marinade
- 6
Grill steak for 8 to 10 minutes per side or until thermometer registers 155 degrees or to desired doneness
- 7
Remove from heat and let stand for 10 minutes before slicing across the grain
- 8
Serve steak in lettuce leaves with desired toppings and remaining green onion mixture
Tips
Let steak rest the full 10 minutes after grilling to allow juices to redistribute for maximum tenderness
Slice against the grain in thin strips to ensure the most tender bite
Keep lettuce leaves in ice water until serving to maintain maximum crispness
Good to Know
Cooked steak keeps in refrigerator for up to 3 days
Steak can marinate up to 24 hours ahead; lettuce can be prepped day before
Best served immediately while steak is warm and lettuce is crisp
Common Mistakes
Don't skip the resting time to avoid dry, tough steak
Slice against the grain to avoid chewy meat
Don't overcook past medium to maintain tenderness
Substitutions
FAQ
Can I use a different cut of beef?
Yes, skirt steak or sirloin work well. Adjust cooking time based on thickness and cut.
What if I don't have a grill?
Use a cast iron skillet or grill pan over high heat for similar results.
How long will the marinated steak keep?
Marinated steak stays fresh in the refrigerator for up to 24 hours before cooking.