Grilled Hoisin Striploin Steak Lettuce Wraps
with Spicy Mayo and Peanut-Garlic Crisp
Ingredients: Jasmine rice • Iceburg lettuce • Striploin steak • Carrots • Cucumber • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Rice vinegar (rice vinegar, sugar, salt) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Peanuts • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cilantro • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Striploin Steak
1 unit(s)
Iceberg Lettuce Head
¾ cup
Jasmine Rice
2 unit(s)
Mini Cucumber
1 unit(s)
Carrot
7 g
Cilantro
2 unit(s)
Garlic, cloves
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Egg, Gluten, Milk, Sulphites, Crustaceans, Fish, Wheat)
2 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Gluten, Milk, Sesame, Soy, Sulphites, Crustaceans, Fish, Wheat)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Milk, Mustard, Tree nuts, Sesame, Soy, Fish, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Peel, then grate carrot on the largest hole of a box grater.
- To a small pot, add vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat, then add carrots. Transfer carrots, including liquid, to a large bowl.
- Set aside in the fridge to cool.
- Carefully rinse out pot.
- Peel, then mince or grate garlic.
- Thinly slice cucumbers.
- Roughly chop cilantro.
- Remove and discard outer layer of lettuce. Halve lettuce, then remove stem. Separate 8 (16) leaves from the head. Set aside. (NOTE: Use remaining any lettuce for a future creation.)
- Pat steaks dry with paper towels. Add steaks and 1 tbsp (2 tbsp) hoisin sauce to a shallow dish. Season with salt and pepper. Flip to coat.
- Reheat same pot used to pickle carrot over medium-high.
- While pot heats, line a plate with paper towels.
- When hot, add 1 tbsp (2 tbsp) oil, then peanuts and garlic. Reduce heat to medium. Cook for 1-2 min, stirring often, until golden and fragrant.
- Add crispy shallots and 1/8 tsp (1/4 tsp) salt. Cook for 1-2 min, stirring often, until fragrant.
- Transfer to prepared plate.
- Add steak to the grill. Close lid and cook for 4-6 min per side, flipping steak once, until cooked to desired doneness.** (TIP: Make sure grill is well-oiled before cooking steaks.)
- Transfer steak to a cutting board and loosely cover with foil to rest, 2-3 min.
- While steak rests, strain all but 1 tbsp (2 tbsp) pickling liquid from carrots. Add cucumber, cilantro and 1/2 tbsp (1 tbsp) oil to carrots. Season with salt and pepper. Toss to coat.
- Fluff rice with fork. Add half the peanut-garlic crisp. Season with salt and pepper. Stir to combine.
- Thinly slice steak.
- Divide lettuce leaves between plates, layering as necessary, to form 4-inch-wide nests. Top with rice, pickled vegetables and steak.
- Drizzle spicy mayo and remaining hoisin over top.
- Sprinkle remaining peanut-garlic crisp over top.
If you've opted for striploin steak, cook in the same way the recipe instructs you to cook the sirloin steak.
