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Korean-Style Steak & Lettuce Wraps

From: EatingWell

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.

Servings: 4 servings
Prep: 35 mins
Total: 40 mins
Rated : 
 by 1 person
Ingredients
1 pound  flank steak
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 cup  diced peeled cucumber
6   cherry tomatoes, halved
1/4 cup  thinly sliced shallot
1 tablespoon  finely chopped fresh mint
1 tablespoon  finely chopped fresh basil
1 tablespoon  finely chopped fresh cilantro
1 tablespoon  brown sugar
2 tablespoons  reduced-sodium soy sauce
2 tablespoons  lime juice
1/2 teaspoon  crushed red pepper
1 head  Bibb lettuce, leaves separated
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."
Tips:
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.
Nutrition Facts
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


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