Korean-Style Steak & Lettuce Wraps

By bakers_delight85

Serve these wraps with lots of condiments: kimchee, nonfat yogurt, shredded carrots dressed with rice vinegar.

Ingredients

• 1 pound flank steak
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 cup diced peeled cucumber
• 6 cherry tomatoes, halved
• 1/4 cup thinly sliced shallot
• 1 Tbsp. finely chopped fresh mint
• 1 Tbsp. finely chopped fresh basil
• 1 Tbsp. finely chopped fresh cilantro
• 1 Tbsp. brown sugar
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. lime juice
• 1/2 tsp. crushed red pepper
• 1 head Bibb lettuce, leaves separated

Preparation

Step 1

Preheat grill to medium-high.
Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."
Calories per serving: 199