Steak Summer Rolls Recipe

  • Pickles:
  • 1 1/4 cups seasoned rice vinegar
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 tablespoon fish sauce
  • 1/4 teaspoon red pepper flakes
  • 2 large carrots, peeled and cut into 3×1/8-inch matchstick strips
  • 1/2 daikon radish, peeled and cut into 3×1/8-inch matchstick strips
  • Steak:
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon white sugar
  • 2 teaspoons minced garlic
  • 1 pound flat iron steaks
  • 2 tablespoons vegetable oil, or as needed
  • Rolls:
  • 6 (8 1/2-inch) rice paper wrappers
  • 6 large soft-leaf lettuce leaves (such as Bibb or Boston)
  • 3 cups loosely packed fresh cilantro sprigs
  • Dipping Sauce:
  • 1/4 cup peanut butter
  • 1 teaspoon Sriracha hot sauce
  1. Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.
  2. Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.
  3. Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.
  4. Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.
  5. Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.
  6. Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.