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Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

Serves 10


    Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables.


    Party perfect

    If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.


    Lemon Grass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce


      Flank steak
      • 1 Tbsp (15 mL) sunflower oil + 1 tsp (5 mL) for grill
      • 2 Tbsp (30 mL) coconut palm sugar
      • 1 tsp (5 mL) fish sauce
      • 1/2 cup (125 mL) cilantro, roughly chopped
      • 1/4 cup (60 mL) mint leaves, roughly chopped
      • Zest and juice of 2 limes
      • 3 garlic cloves, peeled and crushed
      • 1 in (2.5 cm) piece gingerroot, peeled and cut into fine matchsticks
      • 1 red Thai chili, finely chopped
      • 1 stalk lemon grass
      • 2 lbs (900 g) flank steak
      Spicy mango dressing
      • 3 ripe Ataulfo mangoes
      • 1/2 cup (125 mL) mint leaves
      • Zest and juice of 1 lime
      • 1 Thai chili
      • 1/2 tsp (2 mL) fish sauce
      • 1 tsp (5 mL) maple syrup
      Serve with
      • 1 head butter lettuce, leaves washed and separated
      • 2 cups (500 mL) finely shredded napa cabbage
      • 3 cups (750 mL) finely shredded red cabbage
      • 5 medium-sized carrots, cut into matchsticks
      • 4 spring onions, cut lengthwise into matchsticks
      • 3 mini cucumbers, cut into matchsticks
      • 1/2 daikon radish, about 4 oz (113 g), cut into matchsticks
      • Lime wedges, extra chilies, and mint leaves, for garnish


      Per serving:

      • calories326
      • protein30 g
      • total fat11 g
        • sat. fat3 g
      • total carbohydrates29 g
        • sugars20 g
        • fibre4 g
      • sodium169 mg



      For flank steak, in glass storage container with lid, combine 1 Tbsp (15 mL) sunflower oil, palm sugar, fish sauce, cilantro, mint, lime juice and zest, garlic, ginger, and chopped Thai chili. Bash lemon grass with rolling pin and cut or break into small sections, then add to container with the other ingredients. Add flank steak and rub marinade over entire surface. Cover with lid and allow to marinate for 6 to 8 hours in refrigerator, turning a few times during that period.


      To make mango dressing, peel mangoes, place in food processor with mint leaves, lime zest and juice, Thai chili, fish sauce, and maple syrup. Blend, then pour into jar, cover, and refrigerate until ready to serve.


      Prepare vegetables and refrigerate until ready to use.


      To cook flank steak, heat stovetop grill on high and brush with 1 tsp (5 mL) sunflower oil. Dab excess marinade from meat and place on hot grill. Sear on high heat for about 4 minutes a side for medium rare. Remove steak to platter, tent with bowl, and allow to rest for 10 minutes before slicing. Slice meat across the grain into thin slices.


      Arrange sliced steak on platter with lettuce, cabbages, carrots, cucumbers, onions, and daikon. Serve mango sauce in small dish with spoon for drizzling.



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      Going Pro

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.