Vietnamese Grilled Steak Wraps
Bring bold, zesty flavors to your table with these Vietnamese Grilled Steak Wraps, a fresh and healthy twist on classic Asian-inspired cuisine! Juicy, tender flank steak is marinated in a savory blend of soy sauce, fish sauce, lime juice, garlic, and sesame oil, then grilled to smoky perfection. Tucked into crisp butter lettuce leaves, each wrap is topped with vibrant julienned carrots, crunchy cucumber, and fragrant herbs like cilantro and mint for a burst of freshness. A drizzle of hoisin and optional sriracha sauce adds just the right amount of sweet and spicy flair. Perfect as a light dinner or crowd-pleasing appetizer, these low-carb wraps are quick to prepare, ready in just 30 minutes (plus marinating time), and packed with authentic Vietnamese flavors.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 0.5 teaspoon ground black pepper
- 8 leaves butter lettuce leaves (or bibb lettuce)
- 1 medium carrot, julienned
- 0.5 medium cucumber, thinly sliced
- 0.25 cup fresh cilantro leaves
- 0.25 cup fresh mint leaves
- 1 small red chili, thinly sliced
- 3 tablespoons hoisin sauce
- 1 tablespoon sriracha sauce (optional)
Instructions
In a medium bowl, whisk together the soy sauce, fish sauce, brown sugar, minced garlic, lime juice, sesame oil, and ground black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade, allowing excess marinade to drip off. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (125-130°F for medium-rare, 130-135°F for medium).
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
To assemble the wraps, lay out each butter lettuce leaf on a serving platter. Place a few slices of steak on each leaf, then top with julienned carrots, sliced cucumber, cilantro, and mint leaves.
Sprinkle sliced red chili over the wraps for a bit of spice. Drizzle hoisin sauce and optional sriracha over each wrap for added flavor.
Serve immediately and enjoy these vibrant Vietnamese Grilled Steak Wraps!
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 7007 mg | 305% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 36.5 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 357 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
