For me, assembling a beautiful platter of food is like making a collage. I consider combinations of colors, textures and flavors while arranging my culinary compositions- it's a very artistic process! We eat with our eyes first and our stomachs second, so it's important that food is visually appealing. Dinner parties at my house are usually (almost always) casual and communal affairs, so I gravitate toward serving large platters of DIY dishes instead of individually plated meals. I think it's so much more fun and interactive when everyone can help themselves from a big tray in the middle of the table. Guests can add what they like to their plate, and avoid whatever they aren't crazy about. And second helpings are never frowned upon! It sort of becomes a happy free-for-all. This asian style beef lettuce wrap platter has been a HUGE hit at our house. Tobin could eat the whole thing himself if I didn't intervene. If you don't feel like grilling, throw this beef on a grill pan inside. And feel free to play around with condiments and veggie "taco toppers." Not doing peanuts? Use cashew butter and chopped cashews instead. Add brown rice in place of noodles if you so desire! Adapt your composition in anyway you like. Try this party trick out at your next soiree, and I promise you will have your guests raving!
prep time: 1 hr. (includes marinading time) cook time: ~20 min. serves: 4-6
INGREDIENTS:
2 lbs beef flank or skirt steak
1/2 cup soy sauce or tamari
1/2 cup avocado or neutral vegetable oil
1 tsp sesame oil
2 cloves garlic, minced
1-1" piece of ginger, peeled and minced
6 scallions, light green and white parts only, chopped
1 chipotle en adobo minced plus one tbsp sauce
4 tbsp honey
2 tsp kosher salt
1 tsp black pepper
CHIPOTLE PEANUT SAUCE
1 tbsp ginger, peeled and chopped
1/4 cup rice vinegar
2 tbsp peanut butter
2 tbsp soy sauce or tamari
1 chipotle en adobo
1 tsp sesame oil
1 tbsp honey
juice of 1/2 lime
1/2 cup avocado or neutral vegetable oil
FOR SERVING
Butter lettuce leaves, cilantro, mint, crushed peanuts, thin sliced jalapeños, julienned carrots and cucumbers, shredded cabbage, cooked thin rice noodles or sticky rice
INSTRUCTIONS
Combine all ingredients for marinade (soy sauce-honey) in a glass measuring cup or bowl. Pour marinade over steak (I like to use a ziplock bag). Allow to marinate flat in fridge for at least 1 hour and up to 24 hours, flipping it over to marinate evenly once or twice during that time period. Heat a grill to med-high heat when ready to cook and oil grate with nonstick spray. Remove beef from marinade (discard the marinade) and season on both sides with more salt and pepper. Grill the beef about 4-5 minutes per side, until the temperature registers 125° for medium rare (it will continue to cook as it rests). Remove the beef to a platter and allow it to rest at least 10 minutes. Slice it very thinly against the grain using a very sharp knife. Meanwhile, make the chipotle peanut sauce by adding all of the ingredients to a food processor or blender and blending until smooth. Can be made up to a few days ahead. Assemble the platter however you like! Make your "taco" by placing some noodles in a lettuce leaf and then topping with the sliced steak and other desired condiments and the sauce. Have fun!
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