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Mar 27, 2015

Ginger and Soy-Marinated Skirt Steak Lettuce WrapsRecipe by Jamie Purviance

Rating: 5 stars

6 Reviews

Grocery List

Fresh Produce

  • 1 head butter lettuce
  • 0.25 oz fresh cilantro
  • 1 oz fresh ginger
  • 2 garlic cloves
  • 2 jalapeño chile peppers
  • 2 limes
  • 4 scallions

Meat / Poultry / Seafood

  • 1.5 lb skirt steak, ½ to ¾" thick

Oil and Spices

  • 2 tbsp toasted sesame oil

Condiments

  • 2 tbsp hot chili-garlic sauce, such as Sriracha
  • 0.25 cup soy sauce

Other

  • 2 tbsp brown sugar
  • 1 cup uncooked basmati rice

Ingredients

Marinade

  • ¼ cup soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons hot chili-garlic sauce, such as Sriracha
  • 1 tablespoon peeled, finely grated ginger (with juices)
  • 2 garlic cloves, minced

  • 1½ pounds skirt steak, about ½ inch thick, trimmed of excess surface fat, cut crosswise into 6-inch pieces
  • 1 head butter lettuce
  • 1 cup uncooked white basmati rice
  • 4 scallions (white and light green parts only), thinly sliced
  • 1–2 jalapeño chile peppers, preferably red, veins removed and seeded (if desired), finely chopped
  • ⅓ cup roughly chopped fresh cilantro leaves
  • 1 lime, cut into 4 to 6 wedges

Instructions

  1. In a large, resealable plastic bag combine the marinade ingredients. Place the steak pieces in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 24 hours.

  2. Separate the leaves from the head of lettuce, wash and dry them, and refrigerate until ready to serve.

  3. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 3 to 4 minutes. Set aside. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  4. Cook the rice according to package instructions. Drain, and rinse briefly to cool.

  5. Prepare the grill for direct cooking over high heat (450° to 550°F).

  6. Pat the steaks dry, and then grill over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into thin slices, and place in a bowl with any accumulated juices.

  7. In a bowl combine the scallions, jalapeños, and cilantro. Place one or two spoonfuls of rice into the center of two stacked lettuce leaves. Top with steak and the vegetable garnish. Drizzle with the reduced marinade. Serve with lime wedges.

6 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

H R A

Are you ready to be surprised!

Yesterday, I was looking at NHK Japanese Channel and they nice dishes, but no grilling.
But being American I loving to grill. And was thinking of making this dish, and this is without every seeing this recipe. We went to the market to obtain the ingredients. So after seeing this recipe I had to go back to the market.

I ( we= my ideas + wife + helper) fix this recipe for lunch.

It was great tasting with a glass of red Shiraz wine. Even my 20 year old son wolfed down saying it was good as he inhaled this dish.

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Gilbert V

OUT OF BOUNDS!

First of all, I am a reader of reviews and not a writer, but after making this I had to comment on it. This marinade is by far the best I have ever had. I mean seriously it is out of bounds.

I made some slight changes to it, I used Sambal Olec instead of Sriracha because I don't care too much for it and served it over a bed of Calrose rice in stead of lettuce. I marinated the flap meat for 24 hours and let me tell you that the meat was literally falling apart on the grill. The marinade did a great job of breaking down the fascia and connective tissue of the meat making it super tender and falling apart when cooking.

The flavor profile was incredible. It was sweet from the brown sugar, just the right amount of heat, and the ginger and sesame oil just made it pop. My wife and I cannot stop raving about this. Next we are going to use it on shrimp. This is certainly a marinade that I will keep going back to over and over. Try it, you will not be disappointed.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

wilbert d

Spicy.

I enjoyed this recipe a lot and changed it into the main course (doubled the marinade), but my guests had tears rolling down their cheeks; If you're not used to spicy food I would recommend replacing the Sriracha sauce with a milder chilisauce.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Will A

Totally Awesome!

I marinated the skirt steak for 24 hours and then cooked it on my Weber grill last night. I preheated the grill with all three burners on high until the temperature was around 500 degrees. I cooked the skirt steaks for 2-1/2 minutes, flipped them, and cooked them for another 2 minutes and 15 seconds on the other side. I like my steaks rare, and that's exactly how they turned out.

Let me say that the flavor and texture of the steaks is amazing! I took one bite and told my wife, "We'll definitely make this again!" They were so tender and so delicious! And it's not that difficult a recipe to make! It's a win-win situation!

One thing I would change is that I'd leave off the red hot pepper. We love spicy food, but thought this was too spicy for this dish. Next time, I'll use a plain red bell pepper instead. I also think grilled onions would go well with this dish.

Give it a try. You won't regret it!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Cory C

What they said

I dont often leave a review either, but share recipes with friends. This recipe deserves another 5 star review- we loved it. I would pay full price for skirt steak to make this again, that's how good it is.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Nadine P

A family favorite

Everyone loved this recipe. Since we are low-carb, I replaced the brown sugar with sweetener and didn't include the rice. I have made this several times and always a hit.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Ginger and Soy-Marinated Skirt Steak Lettuce Wraps

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