Steak Lettuce Wraps with Spicy Peanut Sauce

filled with crunchy summer veggies, charred marinated steak, and spicy peanut sauce

My quick pitch for this recipe goes as follows: It’s delicious (and this cannot be overstated), requires very little clean up, can be made almost entirely in advance, is gluten free and dairy free, is extremely customizable, and is exactly the kind of light/crunchy faire that’s perfect for a hot summer night.

I love this view :)

The prep basically comes down to getting the meat in marinade, making the peanut sauce (I mean crack. This is actual crack sauce! You will want a full quart of it.), and washing and slicing the veggies. I also like to make a batch of white rice but that’s totally optional. This means that you can spread out the tasks, making the sauce and preparing the veggies the night before or make everything earlier in the afternoon, leaving yourself ample time to do the dishes, wipe down the counters, and feel like you sort of have your shit together by the time people come over. Once they do, all that’s left to do is light the grill and pour yourself a drink.

This menu is my go-to when we’re having people over last minute because it’s mostly chopping and the sauce comes together in 5 minutes.

This marinade works equally well with skirt steak as it does chicken thighs. For both it only requires a quick 1-2 hours to penetrate and tenderize the meat. If you’re vegetarian, roasted tofu would also be delicious with these!

Steak Lettuce Wraps with Spicy Peanut Sauce

Soy-Lime Marinated Skirt Steak

*note: also works for chicken thighs