TLC Cooking "Emeril's Beef Lettuce Wraps with Chimichurri Sauce"

Emeril's Beef Lettuce Wraps with Chimichurri Sauce

YIELD 4 servings

INGREDIENTS

Beef Lettuce Wraps:
1	Flat iron steak, 1-2 pounds
1/3 cup	olive oil
1 tablespoon	minced garlic
1 teaspoon	salt
1 teaspoon	black pepper
1 tablespoon	fresh orange juice
1 teaspoon	orange zest
1 tablespoon	olive oil
1 small head	Bibb or butter lettuce, cored and leaves separated
Pickled Carrots, Red and Daikon Radish:
2	carrots, peeled and sliced into half rounds
5	red radishes sliced into rounds
1/2	Daikon radish, peeled and sliced into small sticks
3/4 cup	rice wine vinegar
1/2 cup	sugar to a boil.

PREPARATION:

Beef Lettuce Wraps:

Chimichurri sauce, recipe follows
Pickled Carrots, Red and Daikon Radish, recipe follows
Sticky Rice
Pea Shoots for garnish
Slice the steak into 1/4-inch strips and set aside.
In a bowl, combine the olive oil, garlic salt, pepper, orange juice and orange zest. Mix well and add the sliced steak.
Cover with saran wrap; set aside to marinate for 2 hours.
Heat a large sauté pan on medium-high heat with 1 tablespoon of olive oil. Add the steak slices, in batches if necessary, and cook until nicely browned and caramelized, 1 to 2 minutes on one side and about 30 seconds on the other side. (Make sure that the strips of steak are not crowded.)

To Assemble

Plate 1 to 2 strips of meat in the center of each butter leaf.Top with sticky rice, pea shots and Pickled Radish.Top with 1 tablespoon of Chimichurri sauce.

Pickled Carrots, Red and Daikon Radish:

In a bowl, combine carrots, red and Daikon radish.
In a small saucepan, bring the rice wine vinegar and sugar to a boil. Remove saucepan from the heat and pour mixture over the vegetables. Cover with plastic wrap. Let sit for 10 to 15 minutes

This recipe appears in: Beef