Go Back
+ servings
grilled steak lettuce wraps
Print

Grilled Steak Lettuce Wraps Recipe with Sake and Ginger Soy Sauce

Marinated steak, skewered and grilled. Slice them up and serve with fresh veggies in a lettuce wrap for a delicious savory appetizer.
Course Appetizer
Cuisine American, Asian inspired
Keyword Grilled Steak, pulled pork lettuce wraps, steak lettuce wraps
Prep Time 2 hours
Cook Time 8 minutes
Resting Time 10 minutes
Total Time 2 hours 18 minutes
Servings 4 people
Cost $20.00

Equipment

  • metal skewers

Ingredients

Lettuce Wrap Marinade

  • ½ cup Saké
  • ¼ cup low sodium soy
  • ¼ cup diced yellow onion
  • 1 clove garlic, minced
  • ½ teaspoon grated fresh ginger
  • 1 tablespoon local honey
  • 2 tablespoons fresh squeezed lime juice

Sauce

  • ¼ cup Saké
  • ¼ cup low sodium soy sauce
  • 1 teaspoon Thai Sweet Chili Sauce
  • ¼ teaspoon sesame seeds
  • ¼ teaspoon red chili pepper flakes
  • 3 dashes fish sauce

Lettuce Wrap Filling

  • 1 head butter lettuce, rinsed and dried, individual leaves gently removed
  • 1 carrot skin removed and finely grated
  • 1 whole red pepper, finely sliced
  • 4 stalks green onion, finely diced

Instructions

Steak Marinade

  • Place a one gallon plastic freezer bag in a bowl. Combine marinade ingredients in the plastic bag and stir.
  • Trim the steak into small 1 inch cubes, remove any excess fat and place into the marinade. Seal the baggie tightly and marinate in the refrigerator for up to three hours.

Lettuce Wrap Sauce

  • While the steak is marinading, combine all the sauce ingredients in a small bowl. Cover and keep in refrigerator until ready to eat.

Lettuce Wrap Filling

  • While the steak is marinating prepare the fresh ingredients. Separate the butter lettuce into single lettuce pieces. You can store in the fridge until ready to eat.
  • Finely grate the the carrots using a box grater and the largest hole. Finely slice the red pepper and dice green onions. Store each in a separate dish so the lettuce wraps can be constructed individually.

Grilling the Steak

  • Prepare grill for direct grilling targeting 500 - 550 degrees Fahrenheit. Remove the steak from the marinade and discard the marinade. Place steak onto the skewers. Combine the salt, pepper, and granulated garlic into a small dish and generously season the skewers.
  • When the grill is ready, grill the steak over direct heat for 6 minutes or until you see nice char marks. Flip the skewer over and continue grilling an additional 4 minutes or until the internal temperature of the steak is 125 degrees F, using an instant read thermometer.
  • Remove skewers from grill and let rest for 10 minutes. While resting get all the filling ingredients and the sauce prepped for serving in separate dishes.
  • Remove the steak from the skewers and slice them thinly. Place into a dish and construct your lettuce wraps.
  • On the butter lettuce add a small bit of steak, carrots, red pepper, green onion, and sauce. Wrap the lettuce like a taco and enjoy.

Notes

For added flavor, consider a quick pickle for the carrots.
In a large bowl combine 1 cup of apple cider vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar until the salt and sugar dissolve. Place the shredded carrots into the pickling liquid for 15 minutes. Strain and they are ready to eat.