Flank Steak Lettuce Cups
Tender slices of flank steak nestle within crisp, fresh lettuce leaves. These Asian inspired Flank Steak Lettuce Cups include bean sprouts for an earthy undertone, while sautéed mushrooms contribute a rich, umami depth. These lettuce cups are completed with green onions for a simple and satisfying dinner!
Flank Steak Lettuce Cups
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Asian
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Tender slices of flank steak nestle within crisp, fresh lettuce leaves. These Asian inspired Flank Steak Lettuce Cups include bean sprouts for an earthy undertone, while sautéed mushrooms contribute a rich, umami depth. These lettuce cups are completed with green onions for a simple and satisfying dinner!
Ingredients
-
1 Organic Prairie® Flank Steak
-
salt and pepper
-
8 ounces baby Bella mushrooms
-
1 tablespoon avocado oil
-
1 tablespoon coconut aminos
-
1 teaspoon minced garlic
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1 head butter lettuce
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2 cups bean sprouts
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Green onions, for topping
Directions
- Allow the steak to come to room temperature and pat dry.
- Slice the mushrooms thin.
- In a large skillet, add the avocado oil and put over medium heat. Add the sliced mushrooms, coconut aminos, and garlic. Sauté until the mushrooms are golden brown. Set aside.
- Salt and pepper each side of the steak. In a large skillet over high heat, add the steak and cook for 4 to 6 minutes per side, until internal temperature is 140°F (for medium rare, or to your liking).
- Remove steak from the skillet and allow to rest for 5 minutes.
- Prepare lettuce cups by adding bean sprouts and mushrooms. Chop green onions.
- Slice the steak against the grain into 1/4-inch strips. Add on top of the mushrooms and top with green onions.
- Feel free to add a sweet chili sauce or sesame seeds on top too!
