Thai Surf-and-Turf Lettuce Wraps

Author: Eden Hensley
Recipe type: Main
Cuisine: Thai
Prep time: 1 hour 10 mins
Cook time: 20 mins
Total time: 1 hour 30 mins
Serves: 4-6

Ingredients

• 3 Tablespoons Canola oil
• 1 teaspoon Garlic powder
• 1 Tablespoon Sugar
• 1/2 teaspoon Salt
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Soy Sauce
• 1.5 to 2 pounds, Flank or Skirt steak, 3/4 to an inch thick
• 3 Tablespoons Canola oil, divided
• 1 medium Onion, thinly sliced
• Salt to taste
• 2 Tablespoons Tom Yum soup paste. Thai chili paste, or Red curry paste, divided
• 2 to 3 cloves Garlic, minced
• 4 medium Carrots, julienned
• 2 medium Zucchini, julienned
• 2 pounds Shrimp, peeled and deveined
• 1/4 cup Lime juice, freshly squeezed
• 4 to 6 medium Roma tomatoes, diced
• 1 medium cucumber, diced
• 2 to 3 heads, Butter Leaf or Iceberg lettuce, washed and separated into individual leaves

Instructions

1. In a freezer bag, combine first six ingredients. Add steak. Seal freezer bag and shake until well coated. Place in refrigerator for at least an hour to marinate.
2. Heat a large skillet or everyday pan over medium heat. When the pan is warm, add 1 Tablespoon of oil.
3. When the oil is warm (starts to shimmer), add thinly sliced onions and sauté until transparent, about five to eight minutes. Remove from the heat and set aside.
4. Position the top rack in your oven about three inches from the top element and preheat your oven on broil or 500 degrees. Remove your steak from the refrigerator and bring up to room temperature.
5. Rewarm the large skillet or everyday pan, and add another Tablespoon of oil when warm.
6. When the oil is warm (starts to shimmer), add 1 Tablespoon Tom Yum soup paste or red curry paste and garlic.
7. When you can smell the garlic, add the carrots.
8. When the carrots are slightly tender, add the zucchini.
9. When the zucchini is tender, remove from the heat and set aside.
10. Place your broiler pan in the oven and preheat. The hot pan will help you get good searing on the surface of the steak.
11. After five to six minutes, flip the steak so that it cooks evenly.
12. After another three to four minutes, check the steak for doneness and pull from the oven. For an 3/4 inch thick steak, the meat should be medium rare. For an inch thick steak, cook for another two to three minutes (five to six total) for medium rare.
13. Let the steak cool slightly.
14. Rewarm the large skillet or everyday pan, and add another Tablespoon of oil when warm.
15. When the oil is warm (starts to shimmer), add half of the remaining Tom Yum soup paste or red curry paste and garlic.
16. Saute the shrimp in batches. Let first side cook partially and then add between a Tablespoon to two Tablespoons of lime juice to your pan.
17. Flip the shrimp and cook the remaining side. When shrimp turns pink remove from the heat immediately.
18. Continue until all shrimp has been cooked.
19. When rested, slice the steak across the grain in 1/4 inch pieces.
20. Plate and serve immediately.