Beef Letture Wrap Recipe

Prepare marinade

In a medium bowl whisk together soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger and black pepper until sugar dissolves.

Place the trimmed flank steak in a shallow dish or resealable bag. Pour half of the marinade (reserve the other half for later) over the steak, massaging to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature for even searing.

Sear and rest

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tsp vegetable oil and swirl. Sear the flank steak 2-3 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C) or longer to desired doneness. Use high heat to get a nicely browned crust without overcooking inside. Transfer steak to a cutting board, tent loosely with foil and let rest 8-10 minutes.

While steak rests, optionally simmer the reserved marinade in a small saucepan for 2 minutes to kill bacteria, then cool briefly — this can be used as an extra finishing sauce if desired.

Thinly slice the rested steak across the grain into 1/8–1/4 inch slices. Keep warm or refrigerate briefly if making ahead (refrigerated slices will be served cold for a cold appetizer).

Prepare lettuce: separate leaves, rinse gently and spin or pat dry. Trim any thick stems so leaves lay flat for wrapping.

Prep vegetables: julienne cucumber and carrot, thinly slice red pepper and scallions. Arrange vegetables and cilantro on a platter for assembly.

If serving cold: let sliced steak cool to room temperature then chill in refrigerator up to 30 minutes so the wraps are refreshing as cold appetizers.

Make sauce: in a small bowl whisk together hoisin, Sriracha (start with 1 tsp, add more to taste) and juice of 1 lime until smooth. Taste and adjust: add a pinch of salt if needed.

Assemble wraps: place a lettuce leaf on a serving tray. Spoon about 1 tsp of sauce in the center (or brush thinly). Layer 2–3 slices of beef over the sauce, then add a small handful (about 1–2 tbs) of julienned cucumber, carrot, a few red pepper strips, a couple cilantro leaves and some sliced scallions.

Garnish each wrap with a light sprinkle of toasted sesame seeds. Serve arranged on a platter with extra sauce on the side for dipping.

Serving suggestion: provide small plates and napkins — these are finger-friendly. If making ahead for a party, keep components separate and assemble just before serving to keep lettuce crisp.