Directions

1. 1

   In a bowl, combine red wine vinegar, dried thyme, dried oregano, and dried tarragon. Add the flank steak and turn to coat evenly with the marinade. Let sit for at least 10 minutes while you prepare the other components.

2. 2

   Bring a pot of water to a boil and cook the thin rice vermicelli according to package directions, typically 4-5 minutes. Drain well and set aside to cool.

3. 3

   Heat the oil in a large skillet over medium-high heat. Remove the flank steak from the marinade (reserve any remaining liquid) and place it in the hot skillet. Cook for 6-8 minutes per side until the internal temperature reaches 145°F for medium-rare. Remove to a cutting board and let rest for a few minutes, then slice thinly against the grain.

4. 4

   In a small bowl, whisk together the hoisin sauce, smooth peanut butter, and sriracha hot sauce until well combined. Stir in the crushed peanuts. Set the sauce aside for serving.

5. 5

   Fill a wide shallow bowl with hot water. Working with one rice paper wrapper at a time, dip it into the hot water for 2-3 seconds until it becomes soft and pliable, then lay it flat on a clean work surface.

6. 6

   On the lower third of each softened rice paper, arrange a small handful of shredded lettuce, followed by some cooked vermicelli noodles, a few slices of cooked flank steak, a pinch of shredded carrots, a few leaves of fresh Thai basil, and a few leaves of fresh mint.

7. 7

   Fold the bottom edge of the rice paper up over the filling, then fold in the left and right sides, and roll tightly away from you until completely sealed. Place seam-side down on a serving platter.

8. 8

   Repeat with remaining rice paper wrappers and filling ingredients. Serve the lettuce rolls with the peanut-hoisin sauce on the side for dipping.