Summer Steak Rolls with Dipping Sauce

Summer Steak Rolls with Dipping Sauce

Enjoy a refreshing twist on summer rolls with grilled steak and pickled vegetables, served with a creamy peanut dipping sauce.

Ingredients

• 1 cup vinegar
• 1 cup water
• 3 tablespoons sugar
• 2 tablespoons fish sauce
• 1 teaspoon red pepper flakes
• 1 large carrots
• 1 medium daikon radish
• 1/4 cup soy sauce
• 2 cloves garlic
• 1 pound steak
• 12 pieces rice paper sheets
• 12 pieces lettuce leaves
• 1 bunch cilantro
• 1/4 cup peanut butter
• 1 tablespoon sriracha hot sauce

Method

1. In a non-reactive bowl, combine vinegar, water, 2 tablespoons of sugar, fish sauce, and red pepper flakes, stirring until the sugar dissolves. Add sliced carrots and daikon, press down with a plate, and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, mix soy sauce, 1 tablespoon of sugar, and minced garlic until well combined. Add the steak, ensuring it’s coated in the marinade, and let it chill for 4 hours or overnight.
3. Heat a grill pan over high heat, adding a splash of oil. Remove the steak from the marinade, discarding it, and grill the steak for 6 to 10 minutes per side until cooked to your liking. Transfer to a cutting board and let it cool before slicing into 24 thin strips against the grain.
4. Drain the pickled vegetables, keeping 1/2 cup of the pickling liquid for later.
5. Fill a shallow bowl with warm water. Soak one rice paper sheet for about 5 seconds until soft. Place it on a clean surface and layer with 2 lettuce leaves, 2 slices of steak, 1/4 cup of pickled vegetables, and some cilantro. Roll tightly from the bottom, folding in the sides halfway through, until sealed. Repeat with the remaining ingredients. Cut each roll diagonally and arrange on a serving platter.
6. In another bowl, whisk together peanut butter, reserved pickling liquid, and sriracha to create a dipping sauce. Serve alongside the rolls.