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Steak in Lettuce Rolls

Name: Steak in Lettuce Rolls
Cuisine: korean
Ingredients: 12 ounce flank (or hanger) steak; 1 large onion, sliced; 6 cloves garlic, chopped; 1 tablespoon chopped ginger; 1/2 cup low-sodium soy sauce; 1/4 cup apple juice; 2 tablespoons lemon juice; 2 teaspoons dark (toasted) sesame oil; 4 1/2 teaspoons sugar; 1 large bunch scallions, finely chopped; 2 red chiles, seeded and thinly sliced; 3 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce; 1 teaspoons dark (toasted) sesame oil; Vegetable oil cooking spray; 1 1/2 cups cooked brown rice; 3 tablespoons soybean paste (preferably Ssämjang); 1 1/2 heads Bibb lettuce, leaves separated

A small grocery run gets this on the table.

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directions

1.
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.

Recipes sourced from Epicurious.com.

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