Thai Steak Lettuce Cups

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  Soy Sauce, Low Sodium(120g)
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  Fish sauce(15g)
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  Lime Juice, Fresh(15g)
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  Garlic
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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)
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  Chili Paste, Sambal Oelek(15g)
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  Vegetable oil(15g)
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  Beef Flank Steak, Boneless(680g)
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  Butter Lettuce (Boston/Bibb)
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  Carrots
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  Bell Pepper
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  Mint, Fresh(60g)
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  Basil, Fresh(80g)
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  Cilantro, Fresh(120g)

Instructions

1. 1Mince the garlic and chop the green onions, cilantro, and half the mint and basil. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, minced garlic, chopped cilantro, green onions, and chili paste until combined.
2. 2Place the flank steak in a zip-top bag or shallow dish and pour half the dressing over it. Seal and refrigerate for at least 30 minutes, up to 8 hours.
3. 3Heat the vegetable oil in a large skillet over high heat until glistening, about 2 minutes. Remove the steak from the marinade and discard the used marinade. Place the steak in the hot skillet and cook without moving it for 5 minutes until a deep golden-brown crust forms on the bottom.
4. 4Using tongs, flip the steak and cook the second side for 5 minutes until the internal temperature reaches 120°F (measured with a meat thermometer for medium-rare). Transfer the steak to a cutting board and let rest for 5–10 minutes, then slice thinly across the grain.
5. 5While the steak rests, julienne the carrots and dice the bell pepper. Tear or chop the remaining mint and basil. Separate the butter lettuce into individual leaves and arrange on a large serving platter.
6. 6Divide the sliced steak evenly among the lettuce leaves, placing it in the center of each leaf.
7. 7Top each lettuce cup with carrots and bell pepper, then sprinkle with the fresh mint, basil, and cilantro.
8. 8Drizzle the remaining dressing over all the lettuce cups and serve immediately.