- Pickles:
- 1 1/4 cups seasoned rice vinegar
- 1/2 cup water
- 2 tablespoons white sugar
- 1 tablespoon fish sauce
- 1/4 teaspoon red pepper flakes
- 2 large carrots, peeled and cut into 3x1/8-inch matchstick strips
- 1/2 daikon radish, peeled and cut into 3x1/8-inch matchstick strips
- Steak:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon white sugar
- 2 teaspoons minced garlic
- 1 pound flat iron steaks
- 2 tablespoons vegetable oil, or as needed
- Rolls:
- 6 (8 1/2-inch) rice paper wrappers
- 6 large soft-leaf lettuce leaves (such as Bibb or Boston)
- 3 cups loosely packed fresh cilantro sprigs
- Dipping Sauce:
- 1/4 cup peanut butter
- 1 teaspoon Sriracha hot sauce
- Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.
- Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.
- Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.
- Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.
- Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.
- Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.
05/07/2018
recipepes.com
Steak Summer Rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
