Try this Flank Steak Lettuc Wraps recipe, or contribute your own.
Suggest a better descriptionCombine the steak, soy sauce, brown sugar, coconut oil, and 1 tablespoon of the vinegar in a sealable plastic bag. Marinate in the refrigerator for at least 4 hours and up to 24 hours before cooking.
An hour before cooking, combine the sliced cucumber with a pinch of salt and remaining vinegar in a small bowl. Set aside.
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the steak 3-4 minutes per side, until a nice crust develops on the surface and the meat is firm but yielding to the touch.
Serve the steak with the lettuce leaves for wrapping, plus the rice, cucumbers, Sriracha, and Hoisin for topping.
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 612 | ||
Calories from Fat: 118 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 537.5mg | 19 % | |
Potassium 1167.1mg | 31 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 81.4g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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