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1/4 cup (60 milliliters) Glicks Less Sodium Soy Sauce (or gluten free soy sauce)
1 tablespoon hot honey (mild or hot)
2 cloves garlic, grated or 2 cubes Gefen Frozen Garlic
1 and 1/2 pounds (680 grams) skirt steak, very thinly sliced against the grain
pinch of Manischewitz Kosher Salt
1/4 cup (60 milliliters) unseasoned rice vinegar
2 tablespoons hot honey (mild or hot)
1/4 teaspoon Manischewitz Kosher Salt
12 to 16 large butter lettuce leaves
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
3 cups (495 grams) cooked white rice
4 scallions (white and light green parts), thinly sliced
To make the steak: In a large bowl, whisk together the soy sauce, one tablespoon hot honey, and garlic. Add the steak slices, cover, and let marinate in the refrigerator for at least 30 minutes or overnight.
To make the dressing: In a small bowl, whisk together the vinegar, hot honey, and salt. Set aside.
Preheat the grill to medium-high. Take the steak slices out of the marinade and lay on a plate. Sprinkle with the pinch of salt. Grill for four to five minutes, turning occasionally, until charred and cooked through.
To serve, place the components on small plates or a platter to allow each person to assemble their own lettuce cups.
To assemble the lettuce cups, fill each lettuce leaf with some cucumber slices, bell pepper strips, and rice. Drizzle with the dressing and top with the steak and scallion slices. Fold and eat.
Recipe excerpted from Hot Honey Cookbook: 60 Recipes to Infuse Sweet Heat into Your Favorite Foods (Rock Point 2022). Purchase on Amazon.
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