Honey Stout Glazed Flank Steak Lettuce Wraps
This post was sponsored by PCC Community Markets and Oregon Country Beef. Partnerships with The Beeroness and outside companies are rare and only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own.
It took three planes and 30 hours to get me home from Brazil, and a few hours later I had the keys to my new Seattle house in my grubby little hands. I moved. I painted (ugh, red walls in ALL the rooms?!). I packed. I cleaned. I ignored my email. And my friends. I unpacked. WHEN WILL IT ALL BE OVER?!
It’s over, mostly. I didn’t want to do anything, go anywhere, buy anything. Not one thing. But just three days into living in my new house I broke down and bought the one thing I couldn’t live without.
My old, trusty, moved-it-up-from-LA, grill didn’t survive the move. I got itchy to cook over open flames in my new backyard and set out to fill the void in my yard, and in my ability to cook with flames.
Grilling isn’t just about the way the smoke and the char of the flames make your food taste, it’s about community. You don’t text a handful of your nearest and dearest with the phrase, “Come over, I’m going to fire up the oven!”
No. Nope. GRILL. That’s what people will drive across town for. What they’ll brave the Mariners traffic, and the accident on the 405 for: to sit in your backyard, drink beer from your well-curated beer tub and eat what you grilled for them.
As you may know, I curate my meat selection even more rigorously than my beer selection. The origins of your meat matters in profound ways, ways that have always mattered to me.
Finding and supporting organizations, like Oregon Country Beef, whose 80 family-owned ranchers treat their animals, employees, and land with respect and humanity, giving you top quality meat that’s free of antibiotics and added hormones, isn’t just a small way to make our world better – it’s a BIG way.
You vote with your dollars every day, and shopping at community-owned stores like PCC Community Markets(for those in the Seattle area!) helps me to continue to make a difference by supporting those who are putting fresh, organic and sustainable ingredients at the top of the list.
This was the first recipe on the new grill, and the first of many times I’ll be firing it up for friends and neighbors, throwing on some Oregon Country Beef and drinking some beer. It’s going to be a great summer.
- Honey Stout Glazed Flank Steak Lettuce Wraps
- 2 lbs flank steak
- 1 tablespoons salt
- 2 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- ¼ cup honey, divided
- ½ cup plus 2 tablespoons stout beer, divided
- 1 red bell pepper
- 1 yellow bell pepper
- ¼ cup chopped green onions
- 1 head butter lettuce
- Sriracha sauce for serving, if desired
- Sprinkle the flank steak liberally with salt, place in a resalable gallon sized plastic bag, or in a large container with an air-tight lid.
- Stir together the Worcestershire sauce, soy sauce, balsamic vinegar, 2 tablespoons honey and ½ cup stout beer. Pour the mixture over the steak, seal (remove as much air as you can from the bag, if using), and refrigerate for 12-24 hours.
- In a small bowl stir together the remaining honey and stout beer, warm slightly if the mixture is having a difficult time coming together, set aside.
- Remove the steak from the marinade, pat dry.
- Preheat the grill to medium high.
- Cut the peppers into slices, making sure they are too large to fall between the grates in your grill (you can always slice them thinner after grilling).
- Brush the steak on all sides with honey glaze before adding to the grill. Grill for 3-5 minutes on each side before turning, re-brushing with glaze every time you flip the steak. Grill until the internal temperate of the steak reaches 135F, remove from grill and allow to rest for 5 minutes. Grill the peppers until softened, about 4 minutes.
- Serve steak and peppers along side butter lettuce leaves, green onions and sriracha sauce, allow guests to assemble as desired.