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Grilling Recipes: Steak with Wedge Fries

Kids will love building their own lettuce cups — not to mention eating this Asian-inspired twist on a burger and fries with their hands.
 

Learning Benefits

Serves 4 to 6

Ingredients

The lettuce wraps

  • ¼ cup low-sodium soy sauce
  • Juice of 2 limes
  • 1 Tbsp light-brown sugar
  • ¼ cup olive oil
  • 1½ lb flank steak
  • 2 cups shredded carrots
  • Boston or Bibb lettuce leaves, for serving


The dipping sauce

  • 1 cup canned pineapple tidbits, drained
  • 3 Tbsp honey
  • Juice of 1 lime
  • 1 scallion, chopped
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground pepper


The potatoes

  • 3 to 4 russet potatoes
  • 2 Tbsp olive oil
  • 1 tsp Chinese five-spice powder
  • 1 tsp kosher salt

Directions

1. Combine soy sauce, lime juice, brown sugar, and olive oil in a baking dish. Remove 2 Tbsp of the mixture to a bowl; set aside. Place steak in the baking dish; turn to coat. Cover; refrigerate at least 20 minutes.

2. Toss carrots in bowl with reserved marinade, cover, and refrigerate.

3. Puree pineapple, honey, lime juice, scallion, and olive oil in a blender. Season with salt and pepper. Cover; refrigerate until ready to serve.

4. Pierce potatoes with a fork before cooking. Microwave them two at a time for 4 minutes. Slice each potato into eight wedges; toss with olive oil, five-spice powder, and salt.

5. Preheat grill to medium-high; lightly oil grate. Arrange potatoes and steak on grill. Cover. Cook until nicely marked, 6 to 7 minutes. Flip; continue to cook until potatoes are tender and the steak registers 145F on a meat thermometer, about 6 minutes more.

6. Remove steak to cutting board; let sit 5 minutes. Thinly slice against the grain. Serve with lettuce and carrots for wrapping and the fries on the side.

More grilling recipes:
Sausage Hot Dogs
Shrimp Pizza
Chicken Drumsticks
Grilled Vegetable Salad
 

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