![- 1 pound flank steak, thinly sliced - 1 tablespoon sesame oil - 1 tablespoon soy sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon Sriracha (adjust to taste) - 1 head of romaine lettuce or butter lettuce, leaves separated - 1 carrot, julienned - 1 cucumber, julienned - Fresh cilantro leaves for garnish - 1 tablespoon lime juice - Salt and pepper to taste The cornerstone of this dish is the flank steak. It’s tender and absorbs flavors well. The marinade includes sesame oil, soy sauce, honey, garlic, ginger, and Sriracha. Each ingredient brings out the best in the steak. The honey balances the heat from the Sriracha, making every bite exciting. Fresh vegetables add crunch and color. Use romaine or butter lettuce for the wraps. They offer a perfect hold for the juicy steak. Carrots and cucumbers give a crisp texture. Don’t skip the cilantro; it brightens the dish. - Non-stick skillet or grill pan - Mixing bowl - Cutting board and knife For cooking, a non-stick skillet or grill pan works best. This allows the steak to sear nicely without sticking. You will need a mixing bowl to blend the marinade. A cutting board and knife help prepare the vegetables and slice the steak later. - Calories per serving: Approximately 350 - Key nutrients: Protein, vitamins A and C, and healthy fats Each serving of these wraps is about 350 calories. This meal packs a punch of protein from the steak. You also get vitamins A and C from the fresh veggies. The healthy fats in sesame oil help keep you satisfied. Marinating adds flavor and makes the steak tender. Start by mixing sesame oil, soy sauce, honey, minced garlic, grated ginger, and Sriracha in a bowl. This blend gives a sweet and spicy kick. Add salt and pepper to taste. Then, place the thinly sliced flank steak in the bowl. Ensure all pieces are well coated. Cover and let it marinate for at least 30 minutes. For even more flavor, marinate it overnight in the fridge. This extra time lets the flavors soak in deeply. Cooking the steak right is key to great wraps. Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the marinated steak in a single layer. Avoid crowding the pan. Cook for 2-3 minutes on each side. You want a nice brown crust but still juicy inside. Use a meat thermometer if you want to check doneness. Aim for 130°F for medium-rare. Once cooked, remove the steak from the heat and let it rest for a few minutes. This helps keep the juices inside. Now comes the fun part: assembling the wraps! Start by preparing your lettuce cups. Use fresh romaine or butter lettuce leaves. Place a few leaves on a serving platter. Slice the rested steak into smaller pieces if you like. Fill each lettuce cup with a portion of the cooked steak. Add julienned carrots and cucumbers for a crunchy texture. Drizzle some lime juice on top for brightness. Finish with fresh cilantro leaves for a fragrant touch. Serve immediately and enjoy with extra Sriracha on the side for those who crave more heat. For the complete recipe, refer to the [Full Recipe]. To boost flavor, try adding spices like cumin or smoked paprika. Fresh herbs like basil or mint can also elevate your dish. A splash of lime or lemon juice adds brightness. Consider sesame seeds for crunch, too. You can adjust Sriracha to control the heat level. Always taste as you go to find your perfect mix. When cooking the steak, ensure your pan is hot before adding the meat. This helps create a nice crust. Cook the steak in a single layer to avoid steaming. Flip the steak only once for even caramelization. Remove it from heat when slightly underdone, as it will continue cooking while resting. This keeps it juicy and tender. Serve your wraps with a side of rice or a fresh salad. A cool cucumber salad pairs well to balance the heat from Sriracha. For dipping sauces, consider a creamy yogurt sauce or a tangy vinaigrette. You can also offer extra Sriracha for those who need more spice. A side of pickled vegetables adds a nice crunch and acidity. Check out the Full Recipe for more details on making these wraps! {{image_2}} You can easily switch the flank steak for other proteins. Chicken works great and cooks quickly. Simply slice it thin and follow the same steps. For shrimp lovers, shrimp adds a sweet touch and cooks fast too. If you want a plant-based option, try tofu. Use firm tofu and marinate it just like the steak. This way, you'll get flavor in every bite. Not a fan of Sriracha? You can use other hot sauces or chili paste. If you prefer milder flavors, try sweet chili sauce instead. For the veggies, feel free to swap in your favorites. Bell peppers or radishes would add nice color and crunch. You can mix and match to suit your taste. If you're gluten-free, use tamari instead of soy sauce. For a low-carb version, skip the honey and serve with extra veggies. You can also use lettuce leaves as a wrap base. To make this dish vegan, replace the steak with mushrooms or tempeh. Adjust the marinade to keep it plant-based while still tasting great. To keep your Steak & Sriracha Lettuce Wraps fresh, store leftovers in an airtight container. Place them in the fridge within two hours of cooking. This way, the flavors stay vibrant, and the steak remains tender. You can enjoy the leftovers for up to three days. If you notice any off smells or changes in color, it's best to discard them. You can freeze the steak for longer storage. First, let it cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This helps prevent freezer burn. Label the package with the date. The steak can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight for the best texture. To reheat the steak without losing its juicy texture, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally for even heating. You can also microwave it, but be careful not to overcook. Place the steak in a microwave-safe dish with a damp paper towel on top. Heat in short bursts until warmed through. Enjoy your wraps just as fresh as the first time! Yes, you can prepare some parts in advance. Marinate the steak and store it in the fridge. This step enhances the flavor. You can even slice the vegetables ahead. Keep them in airtight containers. Assemble the wraps just before serving. This way, the lettuce stays crisp. Absolutely! This recipe works well for meal prep. You can cook the steak and pack it in portions. Store the cooked steak in the fridge for up to three days. Keep the veggies separate to maintain freshness. This method makes a quick lunch or dinner easy. One common mistake is overcooking the steak. Use a meat thermometer for best results. Aim for medium-rare for the best flavor. Another pitfall is not allowing the steak to rest after cooking. Resting helps the juices redistribute. Lastly, be careful with the Sriracha. Start with a small amount and adjust to taste. Enjoy your wraps! This blog post gave you a tasty guide to making Steak & Sriracha Lettuce Wraps. We covered key ingredients, tools, and the step-by-step process to ensure you cook steak to perfection. You learned helpful tips, variations, and storage ideas to keep meals fresh. Try different proteins and flavors to suit your taste. Cooking can be fun, and I hope you enjoy making this dish! Happy cooking!](https://chellesrecipes.com/wp-content/uploads/2025/04/28e92f8c-9ebc-45b1-83c7-63af9be2685f-250x250.webp)
Steak & Sriracha Lettuce Wraps
Looking for a fresh and flavorful meal? Try these delicious Steak & Sriracha Lettuce Wraps! Filled with juicy flank steak, zesty Sriracha, and vibrant veggies, they're a quick and customizable dinner option. In this blog post, discover the easy recipe, cooking tips, and fun variations to make it your own. Click through to explore how to create these mouthwatering wraps today and enjoy a tasty twist on dinner!