Easy to make ahead of time to have a healthy savory meal for lunch tomorrow. Korean-inspired, and utterly delicious. Recipe adapted from Self Magazine.
12 ounce flank (or hanger) steak
For the marinade:
1 large onion, sliced
6 cloves garlic, chopped
1 tablespoon chopped ginger
1/2 cup low-sodium soy sauce (or Tamari if making gluten-free)
1/4 cup apple juice
4 packets True Lemon
2 teaspoons dark (toasted) sesame oil
4 1/2 teaspoons sugar
For the 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 (or Tamari)
1 teaspoons dark (toasted) sesame oil
For the lettuce rolls:
Vegetable oil cooking spray
1 1/2 cups cooked brown rice
3 tablespoons soybean paste
1 1/2 heads Bibb or butter lettuce, leaves separated
1 teaspoon sesame seeds, as garnish (optional)
- Place steak in a 6×9 inch baking dish. Mix marinade ingredients together and pour over meat. Cover and refrigerate for 1-2 hours.
- Combine salad ingredients in a bowl, and chill until ready to serve.
- When ready to cook, remove meat from the marinade and pat dry (set marinade aside). Coat grill or broiler pan with cooking spray and heat on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes.
- 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 small bowl.
- Cut meat into thin slices. To assemble the lettuce rolls, layer: rice, soybean paste, onions, steak, and scallion salad in the center of each lettuce leaf. Serve open with a sprinkle of sesame seeds.