Howdy y’all, today I’m bringing you a recipe that’s sure to make your mouth water and your taste buds dance – Vietnamese Grilled Steak Wraps! Now, I must say, as a chef specializing in Asian cuisine, this is one of my all-time favorite recipes. The combination of the juicy grilled flank steak, fresh herbs like cilantro and mint leaves alongside crispy vegetables like lettuce and red bell peppers wrapped in warm flour tortillas is simply divine!
But let me tell you, this recipe isn’t just delicious, it’s also incredibly easy to make. It takes just 30 minutes from start to finish with simple ingredients that many of you may already have in your pantry. So if you’re ready to spice up your weekly dinner routine or impress your guests with some tasty Asian-inspired cuisine, then let’s get grilling!
Why You’ll Love This Recipe
Listen up, y’all! I’ve got a recipe that’ll knock your socks off! If you’re a lover of juicy, grilled meats and fresh, zesty flavors, then this Vietnamese Grilled Steak Wraps Recipe is going to become your new go-to dish. Here’s why:
Firstly, the star of the show is none other than tender, beef flank steak. Grilled to medium-hot perfection and coated in a lemongrass garlic marinade, this meat is bursting with flavor and texture that will make your taste buds dance with joy.
But wait, it gets better! Imagine wrapping that delicious piece of grilled beef inside crisp lettuce leaves and flour tortillas along with fresh cilantro and mint leaves, red bell peppers, and a sprinkle of crushed red pepper flakes – a heavenly balance of sweet and spicy flavors.
Plus, if you’re looking for something easy to prepare for entertaining guests or for a family dinner, the recipe itself is simple and straight-forward. All you need is a few basic ingredients like rice vinegar, sugar, black pepper, salt, lemons, and fish sauce (don’t worry if you don’t have these on hand – substitutions will work too!), and you’re set to create an unforgettable meal.
Whether it’s for a cozy dinner at home or as part of an Asian-inspired feast featuring Vietnamese banh mi sandwiches, banh hoi rice noodles, spring rolls or kebabs, this dish is sure to satisfy even the pickiest eaters. And best of all? You can customize it by adding in other vegetables or switching up the protein!
Trust me when I say that once you try this Vietnamese Grilled Steak Wraps Recipe, it’ll be hard to resist making it again and again. So fire up your grill and get ready to impress your taste buds – they’ll thank you for it.
Here are the necessary ingredients to make Vietnamese grilled steak wraps:
Beef Flank Steak: In this recipe, we will be using 1-2 pounds of beef flank steak. This type of steak is very lean and requires quick cooking over high heat. It’s perfect for grilling and slicing thin for use in these lettuce wraps.
Marinade: The steak will be marinated in a mixture of Vietnamese flavors, including fish sauce, rice vinegar, lime juice, sugar, garlic, fresh cilantro and mint leaves. The marinade infuses the beef with tangy, sweet, savory and herbaceous notes that complement each other nicely.
Lettuce Leaves: To serve the grilled beef, we will use fresh lettuce leaves as the base for our wraps. The refreshing crunch of the lettuce contrasts well with the tender steak and makes for a healthy meal.
Flour Tortillas: If you prefer a wrap with a little more substance or want to stretch the recipe further, feel free to substitute flour tortillas for the lettuce leaves. Warm the tortillas before serving so they become pliable.
Vegetables: A medley of vegetables like red bell pepper slices, sliced green onions or shredded carrots can be added on top of the steak before rolling up the wrap.
- Crushed red pepper flakes
- Black pepper
All of these ingredients combine to make a fragrant and flavourful Vietnamese grilled steak wrap that is perfect for a feast or quick weeknight dinner.
The Recipe How-To
Before starting the preparation, make sure you have all the ingredients required for the Vietnamese Grilled Steak Wraps Recipe. Once ready, follow these simple steps to make 4 portions of delicious grilled steak wraps.
Marinating the Steak
- Take a medium-sized bowl and whisk together 1/4 cup of rice vinegar, 1 tablespoon of brown sugar, 2 tablespoons of fish sauce, juice of 1 lime, and 1 teaspoon of crushed red pepper flakes.
- In a separate small bowl, mix well 3 cloves of minced garlic with 1 tablespoon of finely chopped lemongrass.
- Using a food processor, blend the garlic and lemongrass mixture together until it is finely chopped.
- Add it to the marinade mix and stir everything together.
- Next, take your beef flank steak (around 1/2 lb or 227g) and place it in a large ziplock bag with half of the marinade mixture.
- Seal the bag tightly, making sure all the air is squeezed out before placing it in the fridge. Keep it refrigerated for at least an hour or overnight for better results.
Grilling the Steak
- Preheat your grill to medium heat.
- Remove the steak from the ziplock bag and discard the used marinade.
- Season both sides of your flank steak generously with salt and freshly ground black pepper.
- Place on the grill and cook over medium heat for about 3 minutes per side for medium-rare or until your desired level of doneness is achieved.
- Once cooked, remove from grill and let rest for about 5 minutes before slicing thinly against grain.
- Wash and chop 1 head of lettuce into large pieces that would serve as wraps.
- Wash thoroughly and pat dry a bunch each of fresh cilantro and fresh mint leaves.
- Wash and slice 1/4 cup of green onions into thin pieces.
- Wash and slice 1 medium-sized red bell pepper into thin strips.
- Cut 2 cups of flour tortillas into pieces to serve as crunchy toppings.
- In separate bowls, prepare fish sauce mixture by mixing a small bowl with 1 tablespoon of sugar, the remaining marinade, juice of half a lemon, and some water to taste. Do the same for a dipping sauce made with equal parts hoisin sauce and sriracha.
Wrapping it up
- Place thinly sliced beef on a large platter alongside prepared lettuce wraps, cilantro, mint leaves, green onions, red bell pepper, tortilla pieces, and dipping sauces.
- Assemble your wrap by taking a piece of lettuce leaf, placing sliced beef in the center, adding some cilantro and mint leaves on top. Top it off with some sliced green onions and red bell peppers. Fold the lettuce over the filling to form
Substitutions and Variations
Now, for those who like to experiment with their dishes, let me tell you about some substitutions and variations for this Vietnamese Grilled Steak Wraps Recipe that will give it a new twist.
Firstly, if you prefer something spicier, try adding more crushed red pepper flakes to the marinade or using a hotter kind of chili pepper. If you want to avoid spiciness altogether, simply leave it out of the recipe.
For those who want to go vegetarian or vegan, replace the steak with grilled tofu or portobello mushrooms. You can also use corn tortillas instead of flour tortillas and add some grilled vegetables for a more colorful wrap.
If you prefer another type of meat aside from beef flank steak, you can substitute it with chicken breast or pork loin. Just keep in mind that the cooking times will vary accordingly.
To add more greens to your dish, replace the lettuce leaves with kale or Swiss chard leaves. Or make rice paper spring rolls instead of lettuce wraps, which can be a fun and flavorful alternative.
For those who love bold flavors, you can add some finely chopped lemongrass or ginger to the marinade. And for a sweeter taste, try adding honey instead of sugar.
Finally, if you are feeling adventurous, wrap your beef in betel leaves instead of lettuce leaves. Betel leaves have a slightly bitter and spicy flavor that complements the beef perfectly. Or try wrapping your beef in banh hoi – thin rice noodles – for a crunchy twist on this classic Vietnamese dish.
Remember – cooking is an art! Feel free to make these substitutions and variations as you see fit and enjoy experimenting with different flavors in your kitchen.
Serving and Pairing
Now that you’ve mastered the art of making Vietnamese Grilled Steak Wraps, it’s time to think about how to serve and pair them. This dish is incredibly versatile, and it can be served in multiple ways depending on your preference.
Firstly, when serving the steak wraps, it’s essential to heat the tortillas thoroughly for a few seconds on each side. It will make them soft and pliable and enhance the overall flavor.
Next, place the lettuce leaves on a platter or dish and pile the grilled flank steak in the center of each leaf. Garnish with diced red bell pepper, cilantro leaves, and fresh mint leaves for a pop of color.
You can enjoy the wraps as they are or dip them in nuoc cham, a traditional Vietnamese dipping sauce made with fish sauce, lime juice, water, sugar, crushed red pepper flakes, garlic, and chili pepper.
Pairing Vietnamese Grilled Steak Wraps with other dishes is another way to elevate your dining experience. Banh mi sandwiches make an excellent choice because they are similar in flavor and share some ingredients like pickled carrots and daikon radish.
Spring rolls are another widely popular Vietnamese dish that pairs wonderfully with the grilled beef lettuce wraps. The crisp texture of the spring roll complements the tender marinated meat perfectly.
Lastly, kebab or butter beef might also make an excellent pairing option for these flavorful lettuce wraps. The possibilities are endless- don’t be afraid to get creative!
In conclusion, Vietnamese Grilled Steak Wraps are an extremely versatile dish that can be enjoyed both as a standalone meal or paired with other dishes. The bright flavors of fresh veggies paired with grilled meat create a mesmerizing and deeply satisfying experience.
Make-Ahead, Storing and Reheating
Now, I know that sometimes it can be time-consuming to prepare a dish, but with the Vietnamese Grilled Steak Wraps Recipe, you can easily make things ahead of time.
If you are going to make-ahead, simply grill the flank steak and then wrap it in plastic wrap. Store it in the fridge for up to 2 days. When you’re ready to indulge, slice the steak into thin strips and reheat them in a pan over medium heat.
When it comes to storing your leftovers, keep the cooked meat separate from your vegetables, herbs and wraps. I recommend keeping everything in an airtight container so that it stays fresh longer. The meat can last up to 4 days while the toppings will need to be refreshed after a day or two.
And as for reheating, you can use the same method as with make-ahead steak strips or put together a new batch by following the recipe instructions from scratch.
One great thing about this recipe is that it’s perfect for meal prepping. You can even make several portions of grilled beef wrapped in betel leaves since they do not wilt quickly. Use them as toppings on your favorite dishes like banh mi or banh hoi, or serve them on lettuce wraps, spring rolls, kebab or rice noodles for easy lunches throughout the week.
With these tips and tricks, meal planning and enjoying delicious Vietnamese Grilled Steak Wraps just got easier!
Tips for Perfect Results
My years of experience in the culinary industry have taught me some valuable lessons. Here are some tips that will help you achieve perfect and delicious results when making Vietnamese Grilled Steak Wraps:
1. Thinly slice the beef: One of the most important aspects of this recipe is slicing the meat as thin as possible. This will allow it to cook quickly and evenly on the grill.
2. Marinate the beef for at least 30 minutes: I recommend marinating the beef for at least 30 minutes before grilling it. This will help enhance its flavor and tenderness.
3. Grill over medium heat: To achieve a perfectly grilled steak, make sure to grill it over medium heat. This will allow the meat to cook evenly without burning it.
4. Let the beef rest before slicing: Once you’ve grilled the steak, let it rest for a few minutes before slicing it. This will help distribute its juices evenly throughout the meat, resulting in a juicy and tender bite.
5. Use fresh herbs: Fresh herbs such as cilantro and mint add a burst of flavor and freshness to this dish, so make sure to use them generously.
6. Don’t overstuff your wraps: When assembling your wraps, be sure not to overstuff them with too much filling. Doing so might cause them to tear or fall apart, making for a messy eating experience.
By following these tips, you’ll be able to create an authentic Vietnamese Grilled Steak Wraps dish that’ll impress even the pickiest eater! So go ahead and give it a try – I promise you won’t be disappointed!
Now that you have all the information you need, it’s time to fire up that grill and get to cooking some Vietnamese Grilled Steak Wraps! Trust me, once you take your first bite, you won’t turn back.
This recipe is a delicious and healthier alternative to fast food wraps, perfect for any occasion from a casual lunch with friends to a fancy dinner party. With its bold flavors and fresh ingredients, it will surely satisfy your taste buds.
So don’t hesitate, gather your ingredients and follow the step-by-step instructions. And if you feel daring, go ahead and experiment with some substitutions and variations. You may just create a new favorite dish!
Remember to pair it with some refreshing drinks like Vietnamese iced coffee or coconut water for the ultimate experience.
I hope I’ve inspired you to try this amazing recipe. Happy grilling!
Vietnamese Grilled Steak Wraps Recipe
- 1 1/2 lbs beef flank steak
- 2 lemons, grated peel and juice of
- 6 tablespoons sugar, divided
- 2 tablespoons dark sesame oil
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 6 flour tortillas (8 inch)
- 6 lettuce leaves
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro leaves
- star fruit slices
- red bell pepper, strips
- orange strip
- Cut beef across the grain into thin slices.
- Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
- Add beef; toss to coat.
- Cover and refrigerate at least 30 minutes.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
- Boil 5 minutes without stirring until syrupy.
- Stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
- Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
- Roll tortillas to enclose filling.
- Garnish with star fruit, bell pepper and orange peel strips.