I’m trying as hard as I can to keep the momentum going, despite my monthly friend stopping by for a visit (i.e. I want to sleep for 12 hours a day and eat everything in sight). I’m actually so tired that I just spelled sugar as “suger.” On purpose.
Last night, I decided to give another one of Iowa Girl Eats’ recipes a whirl. I happened upon her blog a few months ago when I realized I was loving her stuff on Pinterest. Since then, I’ve been hooked!
Thai Steak Lettuce Wraps (from Iowa Girl Eats)
- 1/4 c. soy sauce
- 3 T. lime juice
- 3 T. EVOO
- 2 T. honey
- 1 T. + 1 t. sesame oil
- 1/2 t. crushed red pepper flakes
- 1-1/2″ knob ginger, peeled and chopped
- 4 cloves garlic, chopped
- 1-1/2 T. creamy almond butter
- 1 lb. thin cut sirloin steak
- lettuce cups
Quick-Pickled Cucumbers and Onions:
- 1 small seedless cucumber, sliced thin
- 1 small red onion, sliced thin
- 1/4 c. rice vinegar
- 2 t. sugar
This recipe was kind of perfect for us yesterday because I had basically everything in my fridge/pantry. I just had to run out and grab the fresh stuff – steak, lettuce, and cucumber.
First, I made the pickled garnish by mixing everything together in a bowl and stirring it up. I continued to stir it about every 15 minutes until it was time to serve.
Then, I made the marinade by combining the soy sauce, lime juice, EVOO, sesame oil, honey, red pepper flakes, ginger, and garlic in my food processor. Once everything was smooth, I took out 1/4 c. of the mixture and poured it over my steak as a marinade. The rest of the sauce stayed in the food processor and I added the almond butter to it, mixing it again until smooth. That mixture became the sauce for the wraps. The steak marinated for about 20 minutes while I pre-heated my broiled, then I cooked it to medium, sliced it up and voila!
Sorry about the poor quality of these pictures, it was hard to even snap a few before we devoured them! So yummy and ridiculously easy to make. I should also mention that we have leftovers a plenty for today as well.
