Family-Style Grilled Steak Lettuce Wraps
with Pickled Veggies, Creamy Gochujang Sauce & Cold Peanut Noodles
These fresh lettuce wraps are filled with zesty, brown sugar-grilled steak, pickled cabbage and carrots, fresh scallions, and a creamy gochujang drizzle. Alongside,you'll enjoy chilled peanut noodles. The best part? Serve this quick and easy summer meal family-style so you can enjoy the sunshine with all your favorite people.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Lime
2 unit
Scallions
1 unit
Mini Cucumber
1 unit
Baby Lettuce
10 ounce
Bavette Steak
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Brown Sugar
1 teaspoon
Garlic Powder
4 ounce
Red Cabbage and Carrot Mix
5 teaspoon
Rice Wine Vinegar
4 tablespoon
Mayonnaise
(Contains Eggs)
1 ounce
Gochujang Sauce
(Contains Soy, Wheat)
6 ounce
Ramen Noodles
(Contains Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
1.15 ounce
Peanut Butter
(Contains Peanuts)
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 5.) Bring a medium pot of salted water to a boil. Wash and dry produce. • Zest one lime and quarter both (for 4 servings, zest two limes and quarter all). Trim and thinly slice scallions, separating whites from greens. Reserve 1∕3 of the scallion greens for serving. Thinly slice cucumber into rounds. Trim and discard root end from lettuce; separate leaves.
• Pat steak* dry with paper towels. Season all over with salt and pepper. • In a small bowl, combine soy sauce, brown sugar, lime zest, scallion whites, half the garlic powder, and juice from one lime (two limes for 4 servings). • Transfer marinade to a zip-close bag. Add steak and seal to close; set aside to marinate, tossing occasionally, until step 5. Wash out bowl.
• In a medium microwave-safe bowl, combine cabbage and carrot mix, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Microwave 30 seconds; transfer 1 tsp pickling liquid (2 tsp for 4) to empty bowl used for marinade. Stir cucumber into bowl with cabbage and carrot mixture; set aside to continue pickling, tossing occasionally. • To bowl with reserved pickling liquid, add mayonnaise and gochujang. Stir to combine; season with salt and pepper.
• Once water is boiling, add half the noodles (all for 4 servings); cook, stirring occasionally, until al dente, 1-2 minutes. • Meanwhile, in a second medium bowl, whisk together sesame dressing, peanut butter, remaining garlic powder, and a drizzle of oil until smooth. • Drain and thoroughly rinse noodles under cold water, at least 30 seconds. Shake off excess water and transfer to bowl with peanut sauce along with half the remaining scallion greens. Toss to coat. TIP: Add a drizzle of oil if noodles are sticky.
• Remove steak from marinade; allow excess to drip off. (TIP: For a grill pan, lightly oil; heat over medium high.) Add steak to grill; cook to desired doneness, 4-8 minutes per side. • Transfer to a cutting board; let rest 5 minutes. • PAN ALTERNATIVE: Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.
• Thinly slice steak against the grain. • Place lettuce leaves on a large serving platter; fill with steak. Top with creamy gochujang, remaining scallion greens, and as many pickled veggies as you like (draining first). Serve with remaining lime wedges and any remaining pickled veggies on the side. • Transfer peanut noodles to a serving bowl; top with reserved scallion greens. Serve family style alongside platter with lettuce wraps.
