Skirt Steak Lettuce Cups With Gingered Salsa

It’s hard to beat the beefy flavor of a grass-fed skirt steak, and these cool, crunchy wraps are the perfect summer food. The chili powder marinade gives great body to the Asian flavors of the cucumber salsa, and everything can be ready in quick stages on those days you stay at the pool until late. We like Tyger River Smart Farms hydroponic lettuces for wrapping (available at Swamp Rabbit Café & Grocery); their leaves are the perfect size.
By | June 01, 2014


Place the steak in a Ziploc bag. In a mortar (or using the blade of a knife on a cutting board), mash minced garlic to a paste. Add chili powder, cumin, Worcestershire sauce, sugar, pepper, allspice and olive oil. Blend well, pour over steak, seal, and turn to coat. Marinate at room temperature up to 1 hour, or overnight in the fridge. Bring meat to room temperature before proceeding.

Combine cucumber, tomato, scallions, lime and ginger. Add salt and pepper to taste, and set aside.

Prepare charcoal or gas grill. Sear steaks and cook 3 to 5 minutes per side for medium rare. Rest steaks wrapped in foil for 10 minutes before slicing. (This ensures juicy meat and crisp lettuce cups.)

Arrange lettuce leaves on a platter. Slice steak thinly on the diagonal and divide over lettuce leaves. Top with a spoonful of gingered salsa and chopped peanuts.


  • 1 ½ pounds skirt steak, trimmed of fatty membrane
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sugar
  • ¾ teaspoon freshly ground pepper
  • ¼ teaspoon allspice
  • 1 tablespoon olive oil
  • 1 small cucumber, seeded and diced small
  • 1 medium tomato, diced
  • ¼ cup scallions, chopped
  • Juice of 1 lime
  • 1 teaspoon finely grated peeled ginger
  • Lettuce leaves
  • Chopped peanuts
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