INGREDIENTS
*1 lb flank or skirt steak
*Salt and black pepper
*1 tbsp olive oil
*1 head butter lettuce or romaine
FOR THE CHIMICHURRI:
*1 cup fresh parsley, chopped
*3 garlic cloves, minced
*2 tbsp red wine vinegar
*1/2 tsp red pepper flakes
*1/2 tsp oregano
“1/2 cup olive oil
*Salt and pepper
*Juice of 1/2 lemon (optional)
INSTRUCTIONS
Season steak with olive oil, salt, and pepper. Grill or sear for 4–5 minutes each side. Let it rest, then slice thinly.
In a bowl, mix parsley, garlic, vinegar, red pepper flakes, oregano, lemon juice, olive oil, salt, and pepper. Let it sit 5–10 minutes.
Place lettuce leaves on a plate, add steak slices, and top with chimichurri.
Serve immediately. Optional toppings: avocado, chili flakes, or pickled onions.
LETTUCE WRAPS ORIGINS:
SOUTHEAST ASIAN ORIGINS:
The concept of wrapping fillings in leaves is an ancient practice throughout Southeast Asia.
Dishes like Thai Miang Kham and Cambodian Larb are precursors, involving small, flavorful bites wrapped in fresh leaves.
Larb, a minced meat salad, is considered the unofficial national dish of Laos and is served in lettuce wraps.
CHINESE INFLUENCE
San Choy Bow, a Cantonese dish translating to “lettuce wrap,” is a traditional Chinese banquet staple.
It traditionally features a stir-fry of finely diced meat and vegetables, served in a crisp lettuce leaf.
AMERICAN POPULARIZATION:
In the United States, lettuce wraps were popularized by American Chinese restaurants, particularly P.F. Chang’s in the late 20th century.
P.F. Chang’s introduced a simplified and nutritious version of the Chinese dish, which became a widely copied menu item in restaurants worldwide.
This version often uses ingredients like ground chicken, mushrooms, water chestnuts, and soy sauce, served in butter lettuce cups.
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