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Korean-Style Steak and Lettuce Wraps

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (100 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 pound flank steak
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon freshly ground pepper
  4. 1 cup diced peeled cucumber
  5. 6 cherry tomatoes, halved
  6. 1/4 cup thinly sliced shallots
  7. 1 tablespoon finely chopped fresh mint
  8. 1 tablespoon finely chopped fresh basil
  9. 1 tablespoon finely chopped fresh cilantro
  10. 1 tablespoon brown sugar
  11. 2 tablespoons reduced-sodium soy sauce
  12. 2 tablespoons lime juice
  13. 1/2 teaspoon crushed red pepper
  14. 1 head Bibb lettuce, leaves separated

Nutrition Info

Per Serving

  • Calories: 156 kcal
  • |
  • Carbohydrates: 9 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 6 g
  • |
  • Protein: 14 g
  • |
  • Sugars: 5 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Preheat grill to medium-high.
  2. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
  3. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'

Yield: 4 servings

3. Still Hungry?

These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste.

Notes:

Tip

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Make Ahead Tip

The steak mixture will keep, covered, in the refrigerator for up to 1 day.

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Most Helpful Reviews

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  • Not Korean..Exactly the point

    lacenlollipops - December 10, 2007 12:29:19 PM PST
    If you guys notice the title of the recipe, it states "Korean-Style" it does not explicitly say that the dish is Korean. Usually terms like "Korean-Style" means the dish is reminiscent of a dish similar to that one, and does not necessarily mean that is the actual dish.

    4 of 7 found this review helpful.

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  • Herb Selection?

    dale.kopchick - August 19, 2009 07:13:03 AM PST
    Korean or not does not bother me.
    What does is the herb selection: basil, cilantro AND mint? I don\\'t think so. Flavors of each will compete with one another too strongly, losing focus. In short, More is not always better.

    1 of 1 found this review helpful.

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  • Korean -Style Steak

    tabby - March 11, 2009 02:18:00 PM PST
    once I added some bulgogi flavor to the meat,kimchi and some bean paste, it was korean enough for me.

    1 of 1 found this review helpful.

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  • Definitely not Korean

    aakang - June 26, 2007 01:06:59 PM PST
    I\'ve had something very similiar many a times at a Thai restaurant. I agree with the others. This is not a traditional Korean food. In fact, I have never been to a Korean restaurant that even has herbs like mint and basil on their menu.

    1 of 2 found this review helpful.

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  • What

    davidsong03 - March 12, 2009 12:20:20 PM PST
    I understand it\\\'s supposed to be Korean "style" but it\\\'s so fundamentally unKorean that this moniker doesn\\\'t fit.

    On the other hand, the recipe doesn\\\'t sound all that bad. Maybe it\\\'s just a problem with name-age.

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