Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Skirt Steak Lettuce Cups with Ginger-Cola Sauce
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- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 27 g
- Cholesterol
- 83 mg
- Sodium
- 800 mg
It might seem like an odd choice, but using cola to flavor these lettuce steak cups is actually ingenious! The cola works overtime by provide sweetness and spice, which pairs well with the lemongrass and fish sauce in the marinade.
- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 27 g
- Cholesterol
- 83 mg
- Sodium
- 800 mg
Ingredients
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Directions
- Prick the skirt steak all over with a fork, season with salt and pepper and place in a 9-by-13-inch baking dish. Roughly chop the scallions, then place in a food processor with the ginger, garlic, lemongrass, chile and brown sugar. Pulse until the mixture is finely chopped. With the motor running, slowly add the fish sauce and then 3/4 cup cola; process until smooth. Season with salt and pepper, then pour over the steak, flipping the meat to coat. Transfer to the refrigerator and marinate at least 1 hour and up to 1 day.
- Preheat a grill to medium. Lift the steak from the marinade with tongs, allowing the excess to drip off, and set aside. Transfer the marinade to a small saucepan with the remaining 3/4 cup cola. Bring to a boil, then reduce the heat to medium-low and rapidly simmer until the sauce is reduced by one-third, 7 to 9 minutes. Season with salt and pepper, if necessary. Strain the sauce through a fine-mesh sieve into a small serving bowl.
- Oil the grill grates. Grill the steak until well marked, 2 to 4 minutes, then flip and continue cooking, 2 to 3 more minutes for medium-rare, depending on the thickness of the steak. Transfer to a cutting board, tent with foil and let rest at least 5 minutes.
- Thinly slice the steak. Assemble in lettuce cups along with the noodles, carrots, mint and peanuts. Drizzle with the sauce. Serve with lime wedges.
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