Using lettuce (offer Romaine, Iceburg and Boston Leaf for variety), allow guests to add beef with their choice of mushroom, peppers and bok choy mixture and top with shallot sauce or maple marinade to make Lettuce Steak Wraps. Play a game to see how many varieties you can develop.
- Portion size 8 servings
- Credits : Jeff Valin
MethodFlank Marinade: Mix indredients in a bowl & whisk together: 1/2 cup olive oil, 3 cloves garlic, minced, 3 tbsps red wine vinegar, 1/2 cup soy sauce, 1/3 cup maple syrup, 1 teaspoon freshly ground black pepper
Preparing Flank: Score steak with 1/4-inch cuts an inch apart across the grain on both sides. Place steaks & marinade into sealable bag - coat steak well. Place in fridge to marinate. Rotate every 20 minutes for 2 hours. Remove 20 minutes before cooking to bring to room temperature: 2 Flank Steaks (medium to large depending on number of guests)
Shallot Sauce: Preheat oven to 375 F (190 C). Peel & halve shallots. Toss with olive oil & season with salt and pepper in a mixing bowl. Transfer to a small pie pan & roast until shallots are deep brown & very tender, stirring occasionally (about 30 minutes). In a large saucepan, combine beef broth and port. Bring to a boil, cooking over high heat until the volume is reduced by half (about 30 minutes). Whisk in tomato paste. Set aside.
In a small saucepan set over medium heat saute bacon until golden. Transfer bacon to paper towels. Bring broth mixture to a simmer. Mix 1-1/2 tablespoon butter & flour in small bowl to form smooth paste and whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
Portabello Mushrooms: Turn mushrooms upside down, mix oil and vinegar, whisk, and pour proportionately into the soft tissue of each. Finely chop Sprinkle garlic and pepper mixture over muchrooms. Set aside. Place in saucepan used to brown bacon from Shallot Sauce. Cook for 30 minutes on medium heat. Slice. 6 to 8 medium cloves of garlic, finely chopped 3 large chilli peppers, seeded, finely chopped
Bok Choy Dressing: Whisk together the vinegar, oil, sugar & soy sauce. Set aside. 1/2 cup red wine vinegar 1/2 cup olive oil 1/2 cup white sugar 1 tablespoon soy sauce Bok Choy: In a pot, bring water to a boil, season with salt & add vermiceli noodles. Cook for 4-6 minutes (until noodles are el dante), strain & set aside. Melt butter over medium heat in a small skillet. Add noodles & sesame seeds. Saute until noodles start to brown. Reduce to simmer & add Bok Choy Dressing. Cook for 10 minutes, stir occaisonnaly. 2 (3 ounce) packages Vermicille noodles 1/4 cup butter 1/4 cup sesame seeds Chop the bok choy & green onions. Add to a large bowl. Just before serving, sprinkle with the noodle mixture & dressing. Toss to coat. 1 large head of bok choy 3 green onions Cooking the Flank: Preheat the grill on high & coat with olive oil. Remove steaks from marinade & generously sprinkle with coarse salt & fresh groun pepper. Place steaks on the hot grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Flank steak is best eaten medium rare - well done will make it too tough. Remove from the grill & place on a cutting board. Loosely tent with foil for 10 minutes.
Thinly slice the steack, cutting against the grain. Take the excess marinade & bring it to a boil, simmer for several minutes, adding small amounts of water/cornstarch mixture to thicken (note: mixture may also be used to thicken Shallot Sauce if required.
Grilled Veggies: Add mixture to bowl, along with chopped peppers. Toss to coat. Add to grilling bowl and cook until softened. 2 golve of garlic, diced small 2 tblsps olive oil & 2 tbsps balsamic vinegar 2 tbsps fresh ginger, finely chopped 2 red peppers, chopped small 2 yellow peppers, chopped small