Grilled korean steak in bibb lettuce cups
Uncooked lean trimmed sirloin beef
1 pound(s), 1-inch thick
Dark sesame oil
Dark brown sugar
Fresh lime juice
1 medium clove(s), minced
Crushed red pepper flakes
8 medium, halved and thinly sliced
6 medium, , thinly sliced
1 medium, coarsely shredded
Sweet red pepper(s)
1 medium, very thinly sliced
Unsalted toasted sesame seeds
1 item(s), cut into wedges
- Sprinkle steak with salt and pepper. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, 8–10 minutes. Transfer to cutting board and let stand 5 minutes.
- Meanwhile, stir together soy sauce, oil, brown sugar, lime juice, ginger, garlic, and red pepper flakes in small bowl.
- Cut steak across grain into thin slices. Divide steak, radishes, scallions, carrot, and bell pepper among lettuce leaves. Drizzle evenly with soy-sauce mixture and sprinkle with sesame seeds. Roll up and eat out of hand. Serve with lime wedges.
- Serving size: 4 filled lettuce cups