Go Back
+ servings
Print

Grilled Steak Lettuce Wraps 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

  • 1/2 cup Saké
  • 1/4 cup low sodium soy
  • 1/4 cup diced yellow onion
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon local honey
  • 2 tablespoons fresh squeezed lime juice

Sauce

  • 1/4 cup Saké
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon Thai Sweet Chili Sauce
  • 1/4 teaspoon sesame seeds
  • 1/4 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.