- 1/2 cup chopped cilantro
- 1/4 cup brown sugar
- 3 tbsp soy sauce
- 2 garlic cloves, minced
- 2 lbs. flank or skirt steak
- Bushwick Kitchen “Weak Knees” Gochujang Sriracha
- AgStandard Smoked Almonds, crushed
- butter lettuce leaves
Combine first five ingredients, cover and marinate, turning occasionally, overnight.
Preheat a bbq or grill pan to high heat. Remove steaks from marinade, drizzle with a little oil and grill, turning occasionally, until charred on the outside and cooked med-rare . Transfer to a tray to rest for 10 minutes then thinly slice.
Serve with gochujang sriracha, smoked almonds, spring onion and lettuce leaves for wrapping.
Pro Tip: More Toppings? Try Cucumber, Jalapeno, Radish, Cilantro, Mint