May 10, 2021
This gluten free-marinated steak with rich, creamy homemade peanut sauce puts even the best lettuce wraps to shame
Homemade peanut sauce is something that should become a household staple. It comes together quick and it makes everything taste delicious. Pro-tip: a bowl of peanut sauce for dipping is major win with toddlers! Serve it with veggies and watch them magically disappear.
How to Make Homemade Peanut Sauce:
This peanut sauce recipe has no dairy in it, yet is incredibly rich and creamy because it’s made with coconut milk. It’s also completely gluten free. Win, win. Incredibly versatile, flavor packed, it has that perfect balance of just slightly spicy and so, so rich and savory. Make it, put it on everything, love it as much as we do.
Here’s how to make our chicken satay sauce! In a small saucepan over medium heat, combine:
- full-fat coconut milk
- Thai Red Curry Paste
- unsweetened natural peanut butter
- salt
- maple syrup
- apple cider vinegar
- water
Bring the ingredients to a low simmer and cook for five minutes, stirring continually so the peanut sauce doesn’t burn. Remove from heat and allow to sit for 10 minutes before serving. The sauce can be stored for up to a week. If it gets too thick, just warm it on the stove with a few drops of water.
What is the best lettuce to use for lettuce wraps?
You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include bibb or butter lettuce. The great thing about lettuce wraps is that they are easily modifiable when it comes to the filling and the wrapping. Iceberg or even Cabbage leaves would also be a yummy substitute.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Thai Steak Lettuce Wraps with Peanut Style Sauce
Ingredients
- 1 lb skirt steak
- 3 tbsp coconut aminos
- 1/2 tsp salt
- 1/2 tbsp lime juice
- 2 cloves garlic, minced
Peanut Style sauce
- 1 can full fat coconut milk
- 1 tbsp red curry paste
- 3/4 C unsweetened creamy peanut butter
- 1/2 tbsp salt
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/2 C water
Lettuce Wraps
- 8-12 lettuce cups – I recommend butter or bibb
- 1 red bell pepper, julienned
- 1 small cucumber, julienned
- 1/2 mango, julienned
- 1 avocado. sliced
- cilantro for garnish
Instructions
- In a small bowl, combine: coconut aminos, salt, lime juice, garlic cloves & pepper. Marinate the steak overnight or at least 1-2 hours in the fridge.
- When ready to cook: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 3-4 minutes per side for medium to medium-well depending on the thickness of the cut, basting the steak with ghee and steak juices. Set aside to rest.To cook on the grill – preheat grill to 400° . Shake excess marinade from the steak and cook each side for 2-3 minutes per side for medium to medium-well, depending on the thickness of the cut. Set aside to rest.
- For the Peanut Sauce: In a small sauce pan, add all the ingredients. Whisking to combine, bring the sauce to a low simmer. Cook sauce for 5 minutes, stirring continually to make sure that the sauce doesn't burn on the bottom of the pan. Remove from heat and allow to sit for 10 minutes before serving. Can be stored for up to a week. If it gets too thick, just warm up over the stove with a few drops of water.
- Slice the steak against the grain, place in lettuce wraps & top with veggies, peanut sauce & garnishes.
