This is a fantastic new way to do flank steak. I prepared it exactly as the recipe read except for leaving out the mint. Very tasty! No need to marinate the steak as all the flavors combine at the last minute before making the wraps. My husband loved it! He has requested it for next week. We loved having salad, meat, bread all together. We enjoyed an inexpensive Spanish red with it.
Thai Beef Salad Wraps
Anne6367 Posted: 01/08/09
caligrl Posted: 01/11/09
I've made this a bunch of times. The only thing I do differently is that I do not mix the steak in with the vegetables and dressing. I've also served this as a salad. It's fantastic!
bkdice Posted: 06/23/10
I really enjoyed this recipe. It's perfect for summer - nice and refreshing. I did not put it into a wrap though. My husband did. I think it's good either way. I may add a little more heat next time, but otherwise, will leave as is.
dshadd Posted: 05/07/11
Fantastic. The flavors were so bright and fresh. Skipped the tortillas and wrapped them in lettuce. A definate keeper!
laegnome Posted: 06/07/12
I thought this was very light and tasty, but my fiancé wasn't much of a fan. I liked how ALL the flavors came through without any one flavor overwhelming the others and how there was just a hint of heat at the end. I will definitely make again for myself!
auchrins Posted: 06/10/12
Made this today and it was excellent. I did change the protein as I had a whole large chicken breast from the night before, so I can't comment on the cooking technique for the steak. I also used thai basil instead of italian-style basil and highly recommend that change. I will probably use more herbs next time, because I love fresh herbs. I will also likely reduce the brown sugar in the sauce just a bit and maybe increase the lime juice to taste. I like a previous reviewers idea of just using the lettuce as a wrap and will likely try that next time. I can't wait to experiemnt with other variations with this is the base because it's a winner.
EllenDeller Posted: 06/13/13
Had exactly 8 oz. of the CL Southeast Asian Flank Steak left from dinner yesterday and used it to make these delicious wraps tonight. The steak already had a wonderful depth of flavor, and I gently (and quickly) reheated the leftovers on the grill pan. Subbed red bell pepper for tomatoes, which works well. Husband ate two, but I was satisfied with one. Served with CL chipotle-lime mashed sweet potatoes and asparagus stir-fried in a 1/2 TB of peanut and sesame oil.