Pickles:

• 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 3×1/8-inch matchstick strips
• ½ daikon radish, peeled and cut into 3×1/8-inch matchstick strips

Steak:

• 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

Rolls:

• 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

Directions

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.