Bittman’s Kitchen: Make Thai-Style Steak Wraps in Under 10 Minutes

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For a fresh meal that’s ready in under ten minutes, skirt steak is your best friend. The meat only takes a few minutes to cook, and you can throw together a quick sauce in the meantime.

Serves 4
1 1/2 pounds skirt steak
Salt and pepper
2 limes
1 fresh hot chile
2 tablespoons peanuts
1/4 cup fish sauce
1 tablespoon brown sugar
1 head Boston lettuce
1 bunch fresh mint
1 bunch fresh cilantro
1 bunch fresh Thai or regular basil

1. Prepare a grill or turn the broiler to high; put the rack 4 inches from the heat. Blot the steak with a paper towel and sprinkle with salt and pepper.
2. Grill or broil the steak, turning as necessary, until it is charred on both sides, but still a bit pinker inside than you like it. About 5 to 10 minutes total.
3. Add 1/4 cup fish sauce and 1 tablespoon brown sugar to the bowl.
4. When the steak is done, transfer it to a cutting board. Remove the leaves from the head of lettuce, leaving them intact. Strip about 1/2 cup each mint leaves, cilantro leaves, and Thai or regular basil leaves from their stems.
5. Thinly slice the steak against the grain. Put it on a serving platter with the lettuce and herbs.
6. Serve with the dipping sauce on the side. To eat, put the steak and herbs in the lettuce leaves, roll, and dip in the sauce.

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Make Mark Bittman’s 10-Minute Thai-Style Steak Wraps

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