Lemongrass Steak Lettuce Wraps

What You'll Need

Steak & Noodles

• Skirt steak

• Rice noodles

• Lettuce of choice

• Kosher salt

• Black pepper

• EVOO, for searing

For the Sauce

• 1 lime, juiced

• 1 garlic clove, minced

• 1 tsp jalapeño, minced, plus more for assembly

• 1½ tbsp fish sauce

• 1½ tsp honey

• 1 tsp Fresno chili, minced, plus more for assembly

• 2 tbsp lemongrass, minced

For Assembly

• Thinly sliced shallot

• Fresh mint leaves

• Jalapeño

• Fresno chili

• Sesame seeds

Instructions

1. Prepare the steak: Season the skirt steak generously with kosher salt and place it uncovered on a plate in the refrigerator overnight, flipping halfway through. This helps dry the surface for a better sear.

2. Cook the noodles: Prepare the rice noodles according to package directions. Drain and set aside.

3. Make the sauce: While the noodles cook, combine the lime juice, garlic, jalapeño, fish sauce, honey, Fresno chili, and lemongrass in a mixing bowl.

4. Sear the steak: Heat a cast iron skillet over high heat and add a little EVOO. Sear steak for about 3 minutes per side, or until cooked to your desired doneness.

5. Rest the steak: Remove from the skillet and season with black pepper. Loosely cover with foil and a clean kitchen towel. Let rest before slicing.

6. Dress the noodles: Add the cooked rice noodles to the sauce and toss until well coated.

7. Assemble: Layer lettuce leaves with the saucy rice noodles and sliced steak. Top with jalapeño, Fresno chili, sliced shallot, fresh mint, and sesame seeds. Serve with extra lime, if desired.