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.
Uncooked lean and trimmed beef flank steak
Dark sesame oil
Cooked medium grain brown rice
- Spray broiler rack with nonstick spray and preheat broiler.
- Brush steak with soy sauce and sesame oil; sprinkle with salt and pepper. Place on broiler rack and broil 4 inches from heat until instant-read thermometer inserted into side of steak registers 145°F, 4–5 minutes on each side. Transfer steak to cutting board and let stand 5 minutes. Cut across grain into 16 slices.
- Meanwhile, heat rice according to package directions for microwave.
- Divide steak, rice, and kimchi evenly among lettuce leaves. Roll up and serve at once.
- Serving size: 2 lettuce cups