3 cups (2 lb 4 oz) MUSSELMAN’S® APPLE BUTTER FUSIONS CREAMY HORSERADISH flavor, divided
1/2 cup (4 oz) soy sauce
1/4 cup (2 oz) Worcestershire sauce
1/4 cup (2 oz) olive oil
1/4 cup (0.1 oz) finely chopped fresh thyme
12 cloves garlic (2.4 oz), minced
6 lb flank steak (about 3 steaks)
72 large Boston lettuce leaves
4 1/2 cups (1 lb 1 1/2 oz) matchstick carrots
3/4 cup (2.7 oz) thinly sliced green onions
3/4 cup (3.8 oz) chopped roasted peanuts
3/4 cup (0.3 oz) finely chopped fresh cilantro
Whisk together 1 1/2 cups Musselman’s® Apple Butter Fusions Creamy Horseradish flavor, soy sauce, Worcestershire sauce, olive oil, thyme and garlic; toss with flank steak. Cover and refrigerate for at least 8 hours or overnight.
Preheat grill to medium-high; grease grate well. Grill steak for 4 to 5 minutes per side for medium-rare or cook to desired doneness. Let stand for 10 minutes; slice thinly.
Top each Boston lettuce leaf with 1 1/2 oz sliced steak, 1 tbsp matchstick carrots, 1/2 tsp green onions, 1/2 tsp peanuts and 1/2 tsp cilantro. Drizzle remaining Musselman’s® Apple Butter Fusions Creamy Horseradish flavor over wraps. Serve 3 lettuce wraps per serving.
Marinated and grilled flank steak can also be served in corn tortillas for gluten-free tacos.