Get Grilling with Mariano's!

When summer hits, I crave anything off the grill. It’s my favorite way to bring people together. Grilling not only brings out food’s natural characteristics while adding savory, flame-kissed flavor, it’s also a simple way to throw together a feast — especially with help from Mariano’s.

We’re stocked with grill season essentials, including pub burgers, shrimp, kabobs, corn, pineapples and more. We also have a wide range of seasonings and sauces — many by my favorite local chefs and artisans, like Stephanie Izard’s This Little Goat line — to easily take your grill game to the next level. We love to feature and celebrate local vendors and chefs!

This Little Goat Went to Korea-marinated Skirt Steak Lettuce Wraps

Stephanie Izard, executive chef/partner, Girl & the Goat, Little Goat, Duck Duck Goat and Cabra

Serves 4-6

1 ½ –2 pounds skirt steak

Kosher salt

¼ cup + 3 tablespoons This Little Goat Went to Korea sauce, divided

⅓ cup mayonnaise

2 large carrots, cut into thin matchsticks

1 daikon radish, cut into thin matchsticks

2 Persian cucumbers, thinly sliced

1 cup seasoned rice wine vinegar

Butterhead or crispy green leaf lettuce

Fresh mint and/or cilantro leaves, roughly torn

Season both sides of skirt steak with salt. Place in a large baking dish and toss with ¼ cup This Little Goat Went to Korea sauce until well coated. Set aside.

Next, make the pickles by placing the carrots, daikon and cucumbers in a heat-proof container with a lid. In a small saucepan, combine rice vinegar and ⅓ cup water. Bring to a simmer over medium heat. Remove from heat and pour over veggies until they are completely submerged. Let cool at room temperature. Cover and refrigerate until ready to serve.

Whisk the remaining 3 tablespoons of Korea sauce into mayo. Set aside. Preheat grill to medium-high/high. Once hot, grill steak until lightly charred on both sides and cooked through to desired doneness. (I prefer medium, which takes about 4 or so minutes per side.) If the meat is getting too dark before it’s cooked through, reduce the heat or move over indirect heat to finish cooking.

Transfer steak to a cutting board. Let rest for at least 5 minutes.

Slice meat across the grain into ½-inch thick strips. Serve on top of crisp lettuce, topped with pickled veggies, a drizzle of Korea-spiced mayo and torn leaves of fresh mint and cilantro.