Marinated Steak Lettuce Wraps

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Val

subheading: FOR THE MARINADE AND DRESSING:

1 cup rice wine vinegar

1 cup fish sauce

1 1⁄2 cups light brown sugar

2 limes, zest of

fresh ginger, peeled and grated (3 T.)

1 garlic clove, grated (1 t.)

1 Thai chile, thinly sliced

2 cups ice cubes

2 tablespoons vegetable oil

2 lbs skirt steaks or 2 lbs flank steaks

subheading: FOR THE RICE:

1 cup basmati rice

1 1⁄2 cups low sodium chicken broth

1 tablespoon unsalted butter

1 lime, juice of

kosher salt, to taste

1⁄2 bu. cilantro, roughly chopped

subheading: FOR SERVING PLATTER:

2 heads butter lettuce or 2 heads romaine lettuce, leaves separated

1⁄2 bunch cilantro

1 bunch mint

1 bunch basil

3 medium carrots, peeled and coarsely grated (1 c.)

2 Persian cucumbers, thinly sliced (1 c.)

scallion, thinly sliced (½ c.)

jalapenos (¼ c.) or fresno chile pepper, thinly sliced (¼ c.)

roasted peanuts, crushed

lime wedge

chili sauce, such as sriracha or sambal oelek

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