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WRAP - LETTUCE - BEEF - Spicy Ginger Steak & Veggie Wraps
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| The Chew Mario Batali [Appetizers] SPICY GINGER STEAK & VEGGIE WRAPS | |
| 1 1/2 pounds | hanger steak, (or flat iron steak) |
| 2 cups | napa cabbage, (thinly sliced) |
| 8 ounces | sugar snap peas, (cleaned, strings removed from pod) |
| 8 ounces | spring onions, (root ends removed) |
| 8 ounces | red new potatoes, (quartered) |
| 1 bunch | scallions, (rough chopped) |
| 1 piece | fresh ginger, (sliced into rings) |
| 2 pieces | lemon grass, (bruised with the back of a knife) |
| 1/2 cup | cilantro, (chopped) |
| 2 teaspoons | soy sauce |
| 1 tablespoon | pickled ginger, (chopped) |
| 2 serrano chilis (thinly sliced) | |
| 1 head | bibb lettuce, (to serve) |
| salt | |
| pepper | |
drizzle extra-virgin olive oil
step-by-step directions
Preheat a grill to high heat.
Season the steak with salt and pepper. Place on the grill for 3 to 4 minutes. Flip and cook for an additional 3 to 4 minutes. Remove steak to a cutting board and let rest for 10 minutes. Slice the steak against the grain.
In a bamboo or metal steamer, scatter the shredded cabbage all over the bottom. Place the potatoes, sugar snap peas and spring onions on top. Season with salt and pepper. Add the ginger, scallion and lemon grass to the water in a large pot. Bring the water to a simmer. Place the steamer baskets on top of the simmering water. Let the vegetables steam until the potatoes are fork-tender, about 7 minutes. Remove vegetables to a bowl or platter. Add the cilantro, soy sauce, pickled ginger, sliced chilis and a drizzle of olive oil. Toss to coat.
Serve the steak and vegetables on a lettuce cup. Serve with lime wedges.
Tips
- Clean your sugar snap peas by using a paring knife and placing it at one end of the pea pod. Sever the top of the pea and pull off the tough string that runs along the inside curve of the pod.
Similar categories:IngredientsBeefSteaksCourses & MealsDinnerBeef
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