A family table board
Flank Steak Lettuce Wraps with Carrot and Cucumber
Thin slices of flank steak fill lettuce leaves with carrot and cucumber crunch. Lime yogurt stays cool on the side, ready for each person to spoon onto their wraps.
- Makes
- 4 main portions, with lettuce wraps and vegetables
- Preparation
- About 20 minutes
- Cooking or chilling
- About 12 to 20 minutes, plus at least 3 minutes resting
Get everything ready
Ingredients
4 main portions, with lettuce wraps and vegetables
What you need
Grill, clean vegetable board, separate meat board, tongs and food thermometer.
Time to cook
Method
Make the cold components
Mix the yogurt, lime juice and zest. Cover and refrigerate. Arrange washed lettuce, carrot and cucumber on a clean tray and refrigerate while the steak cooks.
Season the flank
Heat the grill to about 425°F with a cooler area. Note the direction of the grain. Pat the steak dry, coat with oil and sprinkle with salt, coriander, garlic powder and pepper.
Grill to temperature
Grill about 6 to 10 minutes per side, depending on thickness. Move to the cooler area if the surface darkens too quickly. Check the thick center from the side for at least 145°F before removing from heat.
Rest and slice
Rest on a clean board at least 3 minutes. Cut across the grain into thin slices. Divide the steak among four portions and bring the cold components to the table.
Build the wraps
Give each person three large lettuce leaves, a share of vegetables and yogurt sauce. Fill the leaves just before eating so they remain crisp.
Before you make it
A side completes the meal
These are four moderate main portions with vegetables. Lettuce wraps do not contain the starch of a tortilla or roll. Add a side if your table wants one.
Slice across the long fibers
Thin crosswise slices are easier to bite than long strips following the muscle grain.
Temperature comes first
USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Compare the flank region with skirt steak. Read grill setup guidance.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.