Hiya thai steak lettuce wraps with 20 min' pickled carrots! This is on the agenda tonight - grilled with slow roasted garlic spread, sesame oil, fish sauce, soy sauce and dipped in habanero ranch from Tessemae's. Including a simple pickle of carrots, vinegar, water + salt. This is the perfect light meal for lunch or for dinner. You can also totally make this ahead and meal prep it for the ultimate main dish to fulfill all your cravings.
Start by marinating your steak in a bowl with lime, garlic spread, fish sauce, soy sauce, sesame oil, salt and pepper, set side.
Make your pickled carrots by thinly sliced and then making little circle rounds and placing in a deep cup or mason jar with water, vinegar and salt, set in the fridge for 20-30 minutes. Prep your topping ingredients by making white rice, slicing scallion, jalapeno and lime wedges.
Heat a pan with olive oil until hot, place steak in skillet and grill until cooked through. Begin to assemble your lettuce wraps by placing your butter lettuce out, adding white rice, the steak, pickled carrots and your favorite toppings. Dip in habanero ranch and enjoy!
20 Minute Pickled Carrots:
- 1 lb carrots (sliced and rounded)
- 1 cup vinegar
- ½ cup water
- 1 tsp salt
- 1/4th cup Tessemae’s Organic Slow Roasted Garlic Spread
- 1 lime
- 2 tsp fish sauce
- 3 T soy sauce
- 1 T sesame oil
- salt and pepper to taste
- 2 lb sliced skirt or flank steak
Watercress, Scallions, Rice Red Jalapeno, Lime Wedges, Tessemae’s Habanero Ranch, Butter Lettuce for the wraps