Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
Save any leftover peanut sauce to use as a dip for veggies or drizzled on a salad.
Advertisement - Continue Reading Below
Ingredients
Peanut Sauce
- 1/2 cup
creamy peanut butter
- 1/2 cup
canned coconut milk
- 1/4 cup
fresh lime juice
- 1 tsp.
fish sauce
- 1/2 tsp.
chili oil
- 2
garlic cloves, grated
- 1
1-inch piece fresh ginger, grated
Salad
- 1/4 cup
fresh lime juice
- 1 Tbsp.
olive oil
- 1 tsp.
sugar
- 1 tsp.
fish sauce
- 1 tsp.
chili oil (optional)
- 4
radishes, cut into thin sticks
- 1 cup
shredded carrots
- 2
romaine lettuce hearts, shredded
- 2
scallions, thinly sliced
- 1/2 cup
fresh cilantro
Wraps
- 2
skirt steaks (about 2 1/4 pounds total), each cut crosswise into 3 pieces
Kosher salt and black pepper, to taste
- 12
8-inch whole-wheat tortillas
Directions
For the peanut sauce:
- Step 1Preheat a grill or grill pan to medium high. Combine the peanut butter, coconut milk, lime juice, fish sauce, chili oil, garlic and ginger in a blender and puree until smooth. Pour into a medium bowl and set aside for topping.
For the salad:
- Step 1Whisk the lime juice, olive oil, sugar, fish sauce and chili oil (if using) in a large bowl.
- Step 2Add the radishes, carrots, lettuce, scallions and cilantro to the dressing and toss to combine.
For the wraps:
- Step 1Season the steak with salt and pepper. Grill 5 to 6 minutes per side for medium doneness. Remove to a cutting board and let rest for 10 minutes.
- Step 2Grill the tortillas until marked, about 2 minutes per side.
- Step 3Slice the steak against the grain. Serve the steak and salad in the tortillas. Drizzle with the peanut sauce.
Advertisement - Continue Reading Below
Ree’s Hamburger Soup Hits The Spot
Albóndigas Is the Cozy Soup You’ll Want All Fall
Ree’s Sloppy Joes Hit Every Craving
Ree’s Baked Ziti Is the Cozy Dinner Everyone Wants
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below