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Thai Steak Lettuce Wraps with Peanut Style Sauce

This gluten free marinated skirt steak with rich, creamy homemade peanut sauce puts even the best lettuce wraps to shame.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4 people

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.