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Korean-Style Steak and Lettuce Wraps
Recipe is from The EatingWell Healthy in a Hurry Cookbook (Countryman, 2006) by Jim Romanoff and the editors of EatingWell magazine
Ingredients
1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated
Directions
Preheat grill to medium-high. Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for six to eight minutes per side for medium. Transfer to a cutting board and let rest for five 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." Makes four servings.
To Make Ahead: The steak mixture will keep, covered, in the refrigerator for up to one day.
Suggestions
Per Serving: 199 calories; 7 g fat (3 g sat, 3 g mono); 45 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 465 mg sodium. Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (20% dv), Iron (15% dv).