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Steak & Lettuce Wraps, Korean-Style

Posted on Jun 24, 2016 by in Wraps | 0 comments

Steak & Lettuce Wraps, Korean-Style

Serves: 4


flank steak from lean range fed beef, 1 pound
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1 cup cucumber, peeled and diced
6 halved cherry tomatoes
1/4 cup shallot, thinly sliced
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 tablespoon brown sugar
2 tablespoons soy sauce, reduced-sodium
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce with leaves separated


– (You can keep the steak mixture in the refrigerator for up to 1 day if covered.
– Turn on grill and preheat to medium-high.
– Salt and pepper the steak.
– Rub some oil on the grill rack.
– For medium cooked steak, grill it for 6 to 8 minutes per side.
– Place cooked steak on a cutting board.
– Let stand for 5 minutes.
– Cutting across the grain, slice to thin pieces.
– In a large bowl, mix the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro.
– In a small bowl, combine sugar, soy sauce, lime juice and crushed red pepper.
– Drizzle this concoction over the steak mixture, tossing well to coat thoroughly.
– Spoon a portion of the steak mixture into a lettuce leaf and roll into a wrap for serving.

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