1、Pho-Flavored Flank Steak Lettuce Wraps

  • Makes: 6 servings
  • Serving Size: 2wraps
  • Makes: 12 wraps
  • Prep: 30 mins
  • Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours on (high)
  • Pho-Flavored Flank Steak Lettuce Wraps recipe

    Ingredients

    Method

    Cut meat into 2-inch pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Top with onions. In a medium bowl combine the water, fish sauce, sugar, vinegar, half of the jalapeno pepper, and the five-spice powder. Pour over mixture in cooker.
  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an airtight container or freezer container; cover and chill or freeze for another use. Shred or chop the remaining meat; transfer to a medium bowl. Strain cooking liquid. Stir enough of the strained liquid (about 1/4 cup) into shredded meat to moisten.
  • To serve, divide shredded meat among lettuce leaves. Top with radishes, basil, green onions, and the remaining jalapeno pepper. Sprinkle with lime juice. Roll up lettuce leaves. If desired, serve with Asian chili sauce.
  • Nutrition Facts

  • Per serving: 137 kcal cal.,6 g fat (2 g sat. fat,0 g polyunsaturated fat,3 g monounsatured fat),33 mg chol.,257 mg sodium,4 g carb.,1 g fiber,2 g sugar,17 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/pho-flavored-flank-steak-lettuce-wraps-39542/

    2、Korean-Style Steak & Lettuce Wraps

  • Makes: 4servings
  • Prep:35 mins
  • Start to Finish:40 mins
  • Carb Grams Per Serving: 9
  • Korean-Style Steak & Lettuce Wraps recipe

    Ingredients

    Method

    1. Preheat grill to medium-high.
    2. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
    3. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."
    4. Tips:To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
    5. MAKE AHEAD TIP: The steak mixture will keep, covered, in the refrigerator for up to 1 day.

    3、Baby Beet and Flank Steak Salad Dijon

  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 1 hr
  • Grill: 17 mins 375°F
  • Baby Beet and Flank Steak Salad Dijon recipe

    Ingredients

    Method

    1. Preheat oven to 375 degrees F. Tightly wrap beets in foil, wrapping each color separately. Roast beets for 1 to 1 1/4 hours or until tender; cool. Peel beets; cut into 1/4-inch slices. Chill beets until needed.
    2. Meanwhile, trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle meat with salt and 1/4 teaspoon pepper. In a small bowl combine 1 tablespoon of the mustard and the honey; spread over meat.
    3. For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160 degrees F), turning once halfway through grilling.Remove from grill; cool. Cut meat across the grain into 1/4-inch slices; halve or quarter long slices.
    4. For dressing, in a screw-top jar combine shallots, oil, vinegar, 1/4 teaspoon pepper, and the remaining 3 tablespoons mustard. Cover and shake well.
    5. To serve, arrange meat and beet slices on chilled dinner plates. Drizzle with dressing and sprinkle with parsley.

    4、Lemon Butter Flank Steak

  • Makes: 4 servings
  • Prep: 20 mins
  • Marinate: 30 mins
  • Cook: 17 mins
  • Lemon Butter Flank Steak recipe

    Ingredients

    Method

    1. Place steak in a shallow dish. Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and the red pepper. Turn steak to coat. Cover; chill 30 minutes to 1-1/2 hours.
    2. Meanwhile, prepare Lemon Butter; set aside. In a 12-inch nonstick skillet heat remaining oil over medium heat. Remove steak from marinade; discard marinade. Cook steak 15 minutes or to desired doneness, turning once. Cover; let stand 10 minutes.
    3. Add vegetables to skillet. Cook and stir over medium heat 2 minutes or until crisp-tender. Season with salt and pepper. Serve steak with vegetables and Lemon Butter. Makes 4 servings.

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