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Flank Steak Lettuce Cups with Lime-Hoisin Dressing
For the Steak
- 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
- 1 medium yellow onion
- 4 garlic cloves, smashed
- 1 (2”) piece fresh ginger, quartered
- 1 star anise
- 3 whole cloves
- 1 cinnamon stick
- salt
For the Salad
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 4 teaspoons fish sauce
- 4 teaspoons hoisin sauce
- 1 teaspoons sriracha, plus more for serving
- salt
- 6 scallions, thinly sliced (1/2 cup)
- 1 cup fresh cilantro leaves, plus more for serving
- 1 cup fresh mint leaves, plus more for serving
- butter lettuce leaves, for serving
Instructions
- Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
- Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
- Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
- Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
Notes
- From Modern Potluck by Kristin Donnelly
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/