Lemongrass Steak Lettuce Cup Board
A bold, fresh, high‑impact and healthy shareable platter featuring lemongrass‑marinated steak, crisp lettuce cups, herbs, and bright toppings. Guests build their own, making it perfect for lively hosting for spring gatherings or summer picnics.
Equipment
- Grill or cast‑iron skillet
- Mixing bowl
- Large platter or board
- Small bowl for dressing
Ingredients
Soy Lemongrass Steak
- 1.75 –2 lb flank steak or skirt steak
- 3 tbsp lemongrass finely minced
- 4 cloves garlic minced
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp neutral oil
- 1 tsp black pepper
Lettuce + Vegetables
- 2 heads butter lettuce leaves separated
- 4 Persian cucumbers cut into batons
- 1 cup pickled shallots
- 1 cup shredded carrots optional
Herbs + Crunch
- 1 bunch cilantro
- 1 bunch mint
- 1 bunch Thai basil
- ½ cup crispy shallots
- ½ cup roasted peanuts crushed
Dressing
- ½ cup lime juice
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1 clove garlic grated
- 1-2 Thai chiles thinly sliced (optional)
Instructions
- Whisk together lemongrass, garlic, soy sauce, lime juice, brown sugar, oil, and pepper.
- Add steak and marinate 20 minutes (or up to 4 hours).
- Heat grill or cast‑iron pan over high heat. Cook steak 3–5 minutes per side, depending on thickness.
- Rest 5–10 minutes, then slice thinly against the grain.
- Arrange lettuce cups, cucumbers, pickled shallots, herbs, peanuts, and crispy shallots on a large platter.
- Whisk dressing ingredients until sugar dissolves.
- Serve sliced steak with lettuce cups and toppings; guests build their own.
Notes
- Group ingredients on the platter by category (lettuce, vegetables, herbs, crunch, protein) so guests can build clean, balanced bites.
- Add sliced jalapeños or chili crisp for heat.
- Skirt steak cooks faster; flank gives more uniform slices.
- Keep lettuce chilled until serving for maximum crunch.