Grilled korean steak in lettuce cups
Uncooked lean trimmed sirloin beef
1 pound(s), boneless, 1-inch thick
Low sodium soy sauce
Dark sesame oil
Dark brown sugar
Fresh lime juice
1 tsp, grated, peeled
Red pepper flakes
8 medium, cut into matchstick strips
1 medium, coarsely shredded
Uncooked bell pepper(s)
1 item(s), medium, very thinly sliced
Unsalted toasted sesame seeds
½ item(s), cut into 4 wedges
- Sprinkle steak with salt and black 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, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
- Meanwhile, stir together soy sauce, sesame oil, brown sugar, lime juice, ginger, garlic, and red pepper flakes in small bowl.
- Cut steak across grain into 12 thin slices. Divide steak, radishes, scallions, carrot, and bell pepper among lettuce leaves. Drizzle evenly with soy-sauce mixture and sprinkle with sesame seeds. Serve with lime wedges.
- Serving size: 4 filled lettuce cups