Marinated Steak With Carrots and Herbs in Lettuce

• 1 (1/2 lb) skirt steak
• 34 cup hoisin sauce
• 2 garlic cloves, chopped
• vegetable oil, for pan
• 1 head boston lettuce or 1 head other butterhead lettuce, leaves separated
• 3 medium carrots, peeled and cut into julienne strips
• 12 cup packed mint sprig
• 12 cup packed basil leaves
• 1 small red onion, thinly sliced

1. Rinse steak and pat dry.
2. Place in a heavy-duty resealable plastic bag with 1/2 cup hoisin and the garlic.
3. Seal bag and turn until the steak is coated well.
4. Maintain at room temperature, turning bag occasionally, 30 minutes.
5. Preheat broiler.
6. Lightly oil broil pan.
7. Remove steak from marinade (discard marinade) and place on prepared pan.
8. Broil about 4 inches from the heat, turning once, about 6 minutes for medium-rare.
9. Transfer to cutting board and let stand 5 minutes.
10. Cut into thin slices.
11. Arrange lettuce leaves on serving plates and fill with steak, carrots, onions,and herbs.
12. Serve remaining 1/4 cup sauce on the side for dipping.

skirt steak, hoisin sauce, garlic, vegetable oil, boston lettuce, carrots, mint sprig, basil, red onion

Taken from www.food.com/recipe/marinated-steak-with-carrots-and-herbs-in-lettuce-235742 (may not work)