Sambal Angus Strip Steak Lettuce Wraps with Pickled Vegetables
Ingredients:
2 Fossil Farms Local Angus Strip Steak; 13 oz. average
4 oz. mushroom, diced
2 cloves garlic, minced
2 yellow pepper, diced small
4 oz. pickled vegetables
1 head butter lettuce
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sambal
1 tbsp. honey
1 tbsp. apple cider vinegar
½ hot house cucumber, thinly sliced
5 radishes, thinly sliced
1 shallot, thinly sliced
½ cup rice wine vinegar
2 tsp. salt
2 tsp. sugar
Equipment:
Small mixing bowl
Large skillet
Baking dish
Baking sheet
Method:
1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a small mixing bowl, add vinegar, sugar, and salt. Dissolve sugar and salt in vinegar.
3. Add sliced cucumbers, radishes and shallots to bowl and toss. Cover and refrigerate.
4. Heat large skillet over medium-high heat.
5. Add mushrooms, yellow peppers, and garlic. Sauté till tender, remove from pan, and set aside.
6. Wipe skillet clean with paper towel.
7. Heat skillet over medium-high heat. Sear Angus Strip Steaks on both sides, about 3 minutes per side.
8. Remove steaks from pan and rest for 4 minutes. Then, slice thinly.
9. Add cooked vegetables, sambal sauce, and sliced steak back to the skillet. Cook for about 2 minutes.
10. Arrange lettuce leaves around the outer edge of a large serving platter and spoon a piles of the meat mixture in the center of lettuce leaves.
11. Top each with pickled vegetables and serve!