Spicy Grilled Flank Steak Lettuce Wraps With Crispy Garlic and Pumpkin Seeds | PCC Natural Markets

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Spicy Grilled Flank Steak Lettuce Wraps With Crispy Garlic and Pumpkin Seeds

Serves: 4 to 6

Your rating: None (4 votes)
Your rating: None (4 votes)

The colors and textures in this dish make it a lovely centerpiece for a party or gathering! Curry paste and garlic grilled flank steak are made even more special by choosing grass-fed beef, which is lower in fat, rich in nutrients and has a deep, herbaceous flavor. The sprinkling of crispy garlic and whole cilantro sprigs makes the entire dish pop!


Spicy Grilled Flank Steak

For the filling

For the dressing

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free tree nut-free iconTree nut-free


Flank Steak

Toss the flank steak in the remaining ingredients and marinate for 1 hour to overnight.

Cook the beef over a preheated grill, about 5 minutes to a side or until medium rare. Or you may alternately heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side or until medium rare. Allow to rest for 10 minutes before carving.


Carve the steak into paper-thin slices across the grain. Pile on one end of a large serving platter.

Heat oil in a small saucepan over medium-high heat until the surface begins to ripple. Add the garlic and cook, stirring constantly, until it is golden and crispy. Remove with a slotted spoon to paper towels to drain.

Mix the dressing ingredients together in a small bowl. Toss the rice noodles, cucumber, carrots, red bell pepper, green onions, pumpkin seeds, cilantro and mint together and fold in enough of the dressing to moisten the salad mixture. Place in the center of the platter.

Garnish the platter with whole cilantro sprigs and lime wedges.

To serve

Offer your guests the platter with the beef and the salad mixture with the bowl of garlic on the side. Have them place a selection of the ingredients in the center of a lettuce leaf and roll it into a small packet. Offer additional dressing for drizzling.

Recipe by Lynne Vea, PCC Chef

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