Korean-Style Steak & Kimchi Wraps

Cooking flank steak under the broiler not only gets a meal on the table quickly, it helps keep this lean cut tender and moist. Be sure to let the steak rest after it comes out of the oven so that the juices in the meat have time to redistribute before you cut into it. Kimchi, a traditional Korean ingredient that’s used as both a side and a condiment, is made from fermented vegetables and spices, adding an assertive, tangy, flavor to these lettuce wraps. Bibb lettuce is delicious in this recipe, but you could also use romaine leaves, Boston lettuce, or green leaf lettuce.