Steak in Lettuce Rolls
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Description
This Korean-inspired dish proves you don't need a roll to make a delicious beef sandwich!Ingredients
12 ounce flank (or hanger) steak
Marinade:
1 large onion, sliced
6 cloves garlic, chopped
1 tablespoon chopped ginger
1/2 cup low-sodium soy sauce
1/4 cup apple juice
4 packets True Lemon
2 teaspoons dark (toasted) sesame oil
4 1/2 teaspoons sugar
Scallion Salad
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoons dark (toasted) sesame oil
Lettuce rolls
Vegetable oil cooking spray
1 1/2 cups cooked brown rice
3 tablespoons soybean paste
1 1/2 heads Bibb lettuce with leaves separated
Directions
1. Put steak in a 6 x 9 baking dish. Mix marinade ingredients; pour over meat. Cover with plastic; refrigerate a half to 2 hours.
2. Combine salad ingredients in a bowl; chill until ready to serve.
3. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes.
4. Remove the onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl.
5. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
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Notes
Adapted from Self Magazine