android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Jamie Purviance

Ginger and Soy–Marinated Skirt Steak Lettuce Wraps

  • People

    Serves 4 to 6

  • Grilling Time

    4 to 6 min.

  • Prep Time

    30 min.

  • Marinating Time

    4 to 24 h

Serves 4 to 6
Grilling Time
4 to 6 min.
Prep Time
30 min.
Marinating Time
4 to 24 h

the Ingredients

20151023095355 Row Redmeat 84


  • 60 milliliters soy sauce
  • 2 tablespoons packed light 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
  • 680 grams skirt steak, about 12 millimeters thick, trimmed of excess surface fat, cut crosswise into 15-centimeter pieces
  • 1 head butter lettuce
  • 185 grams uncooked white basmati rice
  • 4 scallions (white and light green parts only), thinly sliced
  • 1 jalapeño chile peppers, preferably red, veins removed and seeded (if desired), finely chopped
  • 8 grams roughly chopped fresh cilantro leaves
  • 1 lime, cut into 4 to 6 wedges


  • 01 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.
  • 02 Separate the leaves from the head of lettuce, wash and dry them, and refrigerate until ready to serve.
  • 03 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.
  • 04 Cook the rice according to package instructions. Drain, if needed, and rinse briefly to cool.
  • 05 Prepare the grill for direct cooking over high heat (230° to 290°C).
  • 06 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.
  • 07 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.

Let's Gear Up

Recommended Tools