Korean Sriracha Steak Lettuce Wraps


  • 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
  • scallions 
  • butter lettuce leaves


  1. Combine first five ingredients, cover and marinate, turning occasionally, overnight.

  2. 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.

  3. Serve with gochujang sriracha, smoked almonds, spring onion and lettuce leaves for wrapping.

Pro Tip: More Toppings? Try Cucumber, Jalapeno, Radish, Cilantro, Mint

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