Grilled Steak Lettuce Wraps with Pickled Veggies and Creamy Gochujang Sauce

These fresh lettuce wraps are packed with flavor: zesty brown sugar-grilled steak, tangy pickled cabbage and carrots and a creamy gochujang drizzle. Served alongside chilled peanut noodles, this dish is perfect for a quick and easy summer dinner.

Serve it family-style so everyone can build their own wraps. It’s a fun, interactive meal that’s sure to be a hit with your favorite people.

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Ingredients

3 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook ramen noodles according to package directions. Drain, rinse under cold water and set aside.
2. In a small bowl, whisk together peanut butter, 2 tablespoons soy sauce, 1.5 tablespoons rice wine vinegar, 1 teaspoon sugar and 2 tablespoons sesame dressing to make the peanut sauce. Toss with cooked noodles and refrigerate.
3. Thinly slice the mini cucumber. In a medium bowl, combine cucumber, red cabbage and carrot mix, remaining rice wine vinegar and a pinch of salt. Let pickle while you prepare the steak.
4. Season bavette steak with brown sugar, garlic powder, salt and pepper. Drizzle with cooking oil.
5. Grill steak over high heat for 3-4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
6. In a small bowl, mix mayonnaise with gochujang sauce. Squeeze in juice of 1 lime and stir to combine.
7. Separate baby lettuce leaves. Slice scallions thinly.
8. To serve family-style, arrange lettuce leaves, sliced steak, pickled veggies, scallions and peanut noodles on a platter. Drizzle steak with creamy gochujang sauce and garnish with lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well. Adjust grilling time as needed.

Is there a substitute for gochujang?

You can use sriracha or another chili paste mixed with a little miso for a similar flavor.

Can I make this dish gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce.