The combination of warm beef, cool herbs and crisp lettuce are a match made in steak heaven. These wraps are also a good way to get kids to eat their vegetables.
|2/3 cup hoisin sauce||8 medium to large lettuce leaves, preferably Boston or red leaf|
|1 tablespoon soy sauce||1 carrot, shredded|
|1 tablespoon honey||1 handful cilantro sprigs|
|1 skirt steak, about 1 1/2 pounds, cut into 2 or 3 pieces for easier handling||1 handful mint sprigs|
To make the hoisin glaze: In a small bowl, stir together the hoisin sauce, soy sauce and honey. Transfer half of the sauce to a glass dish (like Pyrex) or a large zip-top plastic bag. Add the steak and turn to coat. Refrigerate up to 24 hours. Reserve the remaining sauce to serve with the wraps.
Preheat the grill or a stove-top grill pan. When hot, remove the skirt steak from the marinade and grill until medium, about 5 minutes per side, depending on the steak's thickness. (Discard the remaining marinade.) Transfer the steak to a cutting board and let it rest for 10 minutes loosely covered with foil. Slice the steak thinly.
To serve, place a few slices of steak, 4 or 5 mint leaves, 2 or 3 cilantro sprigs, some shredded carrot and additional hoisin glaze in a lettuce leaf. Fold like a taco or burrito and enjoy.
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