Seared skirt steak served in lettuce cups with an Asian-inspired walnut and green onion sauce. It’s a feast of flavors and textures, and a healthful meal to please the family.
Sauce
4
green onions, cut into 1-inch pieces
3/4 cup
chopped Fisher® Walnut Halves & Pieces, divided
2 tablespoons
soy sauce
2 tablespoons
hoisin sauce
2 tablespoons
white vinegar
2 tablespoons
vegetable oil
1/2 teaspoon
sugar
Filling
1 tablespoon
vegetable oil
12 ounces
beef skirt or hanger steak, trimmed
2 tablespoons
chopped fresh cilantro
1/2 teaspoon
paprika
12 large
Bibb or butter lettuce leaves
Food Safety Instruction
DIRECTIONS
- For Sauce: Pulse green onions in food processor until finely chopped; remove to medium bowl. Place half the Fisher® Walnuts and all remaining ingredients in food processor. Pulse until nuts are coarsely chopped. Add to green onions in bowl; mix well.
- For Filling: Heat oil in heavy skillet on high heat. Season steak with salt and ground black pepper. Cook 2-3 minutes on each side or until internal temperature reaches 145°F. Let stand 10 minutes before slicing.
- To assemble, thinly slice steak against the grain. Combine steak, Sauce and cilantro in bowl. Toss remaining nuts and paprika in separate bowl. Fill lettuce leaves with steak mixture and sprinkle with nuts.
PRODUCT USED
Tips
For a pop of color, garnish with shredded carrots.
