Korean-Style Steak and Lettuce Wraps

By á-3720

Number of Servings: 4
Amount Per Serving
Calories: 199
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 45 mg
Sodium: 465 mg
Total Carbohydrate: 9 g
Dietary Fiber: 1 g
Protein: 24 g

Ingredients

• 1 pounds beef, flank steak
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup(s) cucumber(s), peeled and diced
• 6 tomato(es), cherry, halved
• 1/4 cup(s) shallot(s), thinly sliced
• 1 tablespoon mint, fresh, finely chopped
• 1 tablespoon basil, fresh, finely chopped
• 1 tablespoon cilantro, fresh, finely chopped
• 1 tablespoon sugar, brown
• 2 tablespoon soy sauce, reduced-sodium
• 2 tablespoon lime juice
• 1/2 teaspoon pepper, red, crushed
• 1 head(s) lettuce, bibb, leaves separated

Preparation

Step 1

Preheat grill to medium-high.
Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). 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."

TIP: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

MAKE AHEAD TIP: The steak mixture will keep, covered, in the refrigerator for up to 1 day.