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
Ingredients
- 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
- 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
- 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
Nutrition
Per serving:
- calories326
- protein30 g
- total fat11 g
- sat. fat3 g
- total carbohydrates29 g
- sugars20 g
- fibre4 g
- sodium169 mg
Directions
01
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.
02
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.
03
Prepare vegetables and refrigerate until ready to use.
04
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.
05
Arrange sliced steak on platter with lettuce, cabbages, carrots, cucumbers, onions, and daikon. Serve mango sauce in small dish with spoon for drizzling.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
