These Korean Steak Lettuce Wraps were my first exposure to Korean food. I must say that I absolutely loved this. The basil, the mint, the cucumbers all mixed beautifully with themselves and with the steak and sauce. There is nothing about this that I don’t absolutely love. The flavors are as bright and vibrant as the colors!
If you want this to be gluten free, all you need to do is add tamari instead of soy sauce. These Korean steak lettuce wraps are a healthy and SIMPLE meal.
Inspired by this recipe, I made these wraps my own, and I wouldn’t change a thing! These are only 217 calories per serving, and a serving is a wrap. So, really, this is a great diet food for those calorie counters out there. I tried to be a calorie counter for a bit, but honestly, I just don’t care enough. Calorie counting has never tasted so good!
- 1 pound flank steak
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup diced peeled cucumber
- 6 cherry tomatoes, halved
- 1/4 cup thinly slice onion
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce/tamari
- 2 tablespoons lime juice
- ½ teaspoon crushed red pepper
- 1 head Bibb or Iceberg Lettuce, leaves separated
- Kim-chee and plain yogurt for serving
- Preheat grill to medium-high.
- 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.
- 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.”
- Serve with Kim-chee and yogurt!