Grilled Steak Wraps with Peanut Sauce

 


Grilled Steak Wraps with Peanut Sauce

Ingredients

PEANUT SAUCE

1/2 c. 

creamy peanut butter

1/2 c. 

canned coconut milk

1/4 c. 

fresh lime juice

1 tsp. 

fish sauce

1/2 tsp. 

chili oil

2 

garlic cloves, grated

1 

1-inch piece fresh ginger, grated

SALAD

1/4 c. 

fresh lime juice

1 tbsp. 

olive oil

1 tsp. 

sugar

1 tsp. 

fish sauce

1 tsp. 

chili oil (optional)

4 

radishes, cut into thin sticks

1 c. 

shredded carrots

2 

romaine lettuce hearts, shredded 

2 

scallions, thinly sliced

1/2 c. 

fresh cilantro

WRAPS

2 

skirt steaks (about 2 1/4 pounds total), each cut crosswise into 3 pieces

Kosher salt and black pepper, to taste

12 

8-inch whole-wheat tortillas

Directions

SAVE RECIPE

FOR THE PEANUT SAUCE:

1Preheat a grill or grill pan to medium high. Combine the peanut butter, coconut milk, lime juice, fish sauce, chili oil, garlic and ginger in a blender and puree until smooth. Pour into a medium bowl and set aside for topping. 

FOR THE SALAD:

1Whisk the lime juice, olive oil, sugar, fish sauce and chili oil (if using) in a large bowl.

2Add the radishes, carrots, lettuce, scallions and cilantro to the dressing and toss to combine.

FOR THE WRAPS:

1Season the steak with salt and pepper. Grill 5 to 6 minutes per side for medium doneness. Remove to a cutting board and let rest for 10 minutes.

2Grill the tortillas until marked, about 2 minutes per side.

3Slice the steak against the grain. Serve the steak and salad in the tortillas. Drizzle with the peanut sauce.

 

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