This is an easy meal that takes the pressure off of the dinnertime crunch. You can prepare the components ahead of time which makes this meal come together even faster. Pull up a chair to the table because dinner is served!
Ingredients
1 small flank steak about 2 pounds
2 Tbsp. chili powder
1 cucumber, chopped
1/4 cup green onions, sliced thin
2 Tbsp. lime juice
1 tsp. ginger paste
Salt to taste
Iceberg lettuce
1/2 cup chopped peanuts
1/2 cup cilantro, chopped
Soy sauce and sriracha sauce for serving
Instructions
Poke holes in the flank steak using a fork. I used my handy marinating tool.
Rub the chili powder all over both sides of the flank steak. Set aside. In a medium bowl, combine the cucumber, green onion, lime juice, ginger paste and salt. Stir and set aside.
Spray an indoor grill pan with cooking spray. Heat the grill pan to medium-high heat. Grill the flank steak for 3-4 minutes on each side. You can grill the flank steak on an outdoor grill, but on this day, it was raining, so the stovetop grill pan was the way to go.
Remove the flank steak and allow it to rest for 10 minutes. Thinly slice the meat against the grain. To serve, remove the core of a head of iceberg lettuce. Peel the leaves away from the lettuce head.
Place some steak slices in a lettuce cup. Top with the cucumber salsa, cilantro, peanuts, soy sauce and sriracha sauce.
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