marinated beef + lettuce cups

 It is finally grilling weather. Well, socially acceptable grilling weather, anyway. There is always that random 20 degree day where you find that nothing but a smokey burger (and possibly a couple H.D's) straight off the coals will suffice! Or maybe that's just us. Whatever.

With the onset of outdoor cooking comes the age old struggle. Something beefy and delicious? Or something light, fresh, and full of green things?  In our house there are usually two camps, and neither one is budging. Luckily, we are moderately creative people, who are also highly skilled at compromise. Translation: We are parents of two boys whose sole purposes in life right now seems to be disagreeing with one another at all costs. So, we have become quite good at finding solutions that can convince both parties they have gotten their way. Sneaky parenting tips, we've got em' by the truckload!

They say you can't make everyone happy. We say, get a grill, fool! Behold, your dinner! 

marinated beef + lettuce cups

3 Tb soy sauce
1/2 tsp sesame oil
1 tsp fish sauce
2 Tb sugar
2 Tb unseasoned rice vinegar
3 cloves garlic. minced
1 green onion. sliced thin
 1-1 1/2# thin steak. both skirt and hanger work well.


1 head bibb lettuce
red radish. sliced thin
green onion. sliced thin
basil leaves
cucumber. sliced or cubed
chili sauce. such as sambal or sriracha
additional soy and fish sauce

In a large bowl,  add first 7 ingredients, whisk to combine. Place steak in marinade, cover and let sit for 30 minutes. Over high heat, grill steak to desired level of pinkness. About 5-6 min. per side for med. rare. Remove from heat and let rest at least 5-10 minutes before slicing. Slice beef as thin as possible. Don't forget to do it against the grain; unless you were looking to have marinated boot material for dinner! Slap that stuff in a lettuce leaf, pile on your preferred accoutrements, and listen to the sweet sounds of no one complaining. Stick with us, we won't steer you wrong.



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