Steak Summer Rolls


It's worth seeking out flat-iron steak for this. Butchers used to set it aside for their own enjoyment, but it's now gained popularity with smart home cooks, too. Like most chuck steaks, it's full of flavor and reasonably priced.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
4 hrs 10 mins
Total Time:
4 hrs 55 mins
6 rolls



  • 1 ¼ cups seasoned rice vinegar

  • ½ cup water

  • 2 tablespoons white sugar

  • 1 tablespoon fish sauce

  • ¼ teaspoon red pepper flakes

  • 2 large carrots, peeled and cut into 3x1/8-inch matchstick strips

  • ½ daikon radish, peeled and cut into 3x1/8-inch matchstick strips


  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon white sugar

  • 2 teaspoons minced garlic

  • 1 pound flat iron steaks

  • 2 tablespoons vegetable oil, or as needed


  • 6 (8 1/2-inch) rice paper wrappers

  • 6 large soft-leaf lettuce leaves (such as Bibb or Boston)

  • 3 cups loosely packed fresh cilantro sprigs

Dipping Sauce:

  • ¼ cup peanut butter

  • 1 teaspoon Sriracha hot sauce


  1. Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.

  2. Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.

  3. Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.

  4. Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.

  5. Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.

  6. Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.

Cook's Notes:

Pickles can be made 2 days ahead and kept chilled, covered. Steak can be cooked, cooled, and chilled 1 day ahead. Peanut sauce can be made 2 days ahead and kept chilled, covered. Rolls can be assembled up to 1 day ahead and kept chilled, covered with damp paper towels and plastic wrap.

Editor's Note:

The nutrition data for this recipe includes the full amount of the pickling liquid and the marinade for the steak. The actual amount consumed will vary.

Nutrition Facts (per serving)

179 Calories
10g Fat
14g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 179
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 13%
Cholesterol 26mg 9%
Sodium 836mg 36%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 10g
Protein 10g
Vitamin C 8mg 41%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 189mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.