The other day, my boyfriend and I were trying to figure out something fun to do that would be delicious, cheap, not too far away, and relaxing. Apparently, that’s pretty tough in this part of the world. After a few hours of debating whether certain restaurants were worth the money, we gave up and decided to eat in. I still wanted to have fun, so instead of going to my local grocery store, I drove over to Wegmans to grab ingredients. Turns out grocery shopping on a Friday night is actually extremely pleasant, especially considering they were blasting Disney music in the produce section!
We had decided that steak would be fun on a hot day like that day since it doesn’t take much time on the heat. I wasn’t really in the mood for just steak, though, so I was planning on grabbing some salad ingredients to put the steak on top of, along with rice and corn (not on the cob) at the request of my boyfriend. The first thing that I saw when I walked into the store was a huge display of local Boston lettuce and I was inspired- lettuce wraps! They were so delicious last time, why not try again? I also grabbed some local tomatoes, a portobello mushroom, and some extremely cheap NJ sweet corn, as well as some of the thinnest strip steaks I’ve ever seen.
When I got home, I made sticky rice and seared the steak on a blazing hot cast iron pan for all of 30 seconds per side with only salt and pepper. While the steak rested, I washed and laid out a few lettuce leaves and sliced up the tomato. I also cut the mushroom cap into strips and seared it to oblivion with salt and a touch of soy sauce.
On the side, I prepared the corn. I cut the kernels off the cob and sautéed them very briefly with butter, salt, and fresh cracked black pepper. Delicious!
When the steak had rested, I sliced it on the bias as thin as I could manage. I layered the lettuce leaves with a bit of rice, the tomato and mushroom slices, and the steak. It ended up being a perfectly satisfying and very healthy meal that I will definitely make again!
- 1 tsp olive oil
- 1/2 lb steak, preferably flank steak
- 1 portobello mushroom, sliced into strips
- Soy sauce, salt, and pepper to taste
- 1 head Boston or Bibb lettuce
- Tomatoes, sliced thick
- Sticky rice
- Season steak and sear in cast iron pan with the oil until medium rare.
- Let the steak rest and sear the mushroom strips with soy sauce until dehydrated and savory.
- Slice the steak very thin on a bias and lay lettuce leaves out on a plate.
- Layer the rice, steak, tomato, and mushrooms in the lettuce leaves to serve.