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.
freshly ground pepper
diced peeled cucumber
cherry tomatoes, halved
thinly sliced shallot
finely chopped fresh mint
finely chopped fresh basil
finely chopped fresh cilantro
reduced-sodium soy sauce
crushed red pepper
Bibb lettuce, leaves separated
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.
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."
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.
Calories 199, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 45 mg, Sodium 465 mg, Carbohydrate 9 g, Fiber 1 g, Protein 24 g, Potassium 542 mg. Daily Values: Vitamin A 35%, Vitamin C 20%, Iron 15%. Exchanges: Vegetable 1.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet