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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.
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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.
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