Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
Print
For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
Instructions
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
Notes
  1. From Modern Potluck by Kristin Donnelly
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us

*