STEAK SUMMER ROLLS

Steak Summer Rolls image

It's worth seeking out flat-iron steak for this. Butchers used to set it aside for their own enjoyment, but it's now gained popularity with smart home cooks, too. Like most chuck steaks, it's full of flavor and reasonably priced.

Provided by RuthE

Categories Appetizers and Snacks Wraps and Rolls

Time 4h55m

Yield 12

Number Of Ingredients 17

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Ingredients

1 ¼ cups seasoned rice vinegar
½ cup water
2 tablespoons white sugar
1 tablespoon fish sauce
¼ teaspoon red pepper flakes
2 large carrots, peeled and cut into 3x1/8-inch matchstick strips
½ daikon radish, peeled and cut into 3x1/8-inch matchstick strips
3 tablespoons low-sodium soy sauce
1 tablespoon white sugar
2 teaspoons minced garlic
1 pound flat iron steaks
2 tablespoons vegetable oil, or as needed
6 (8 1/2-inch) rice paper wrappers
6 large soft-leaf lettuce leaves (such as Bibb or Boston)
3 cups loosely packed fresh cilantro sprigs
¼ cup peanut butter
1 teaspoon Sriracha hot sauce

Steps:

Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.
Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.
Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.
Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.
Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.
Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 14.4 g, Cholesterol 25.8 mg, Fat 9.5 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 836.1 mg, Sugar 10.1 g

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Dark killer 78

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I can't wait to try these summer rolls!

Ram Bahadur Thapa

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These summer rolls are the perfect summer meal. They're light, refreshing, and delicious.

Kiran Singh

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I love the way these summer rolls look. They're so colorful and inviting.

mdabu sanim

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These summer rolls are a great way to get your kids to eat their vegetables.

Yassir Abdirahman

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I'm not a big fan of steak, but I loved these summer rolls. The steak was cooked perfectly and the dipping sauce was delicious.

La'Niyah Edmond

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I made these summer rolls for my friends and they were a big hit! Everyone loved them.

todd palmer

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These summer rolls are a great appetizer or light meal. They're also perfect for a party or potluck.

tasnim Jahan

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I love the combination of flavors in these summer rolls. The steak is savory, the vegetables are fresh and crisp, and the dipping sauce is tangy and sweet.