Steak in Lettuce Rolls

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Ingredients

1. 12 ounce flank (or hanger) steak
2. .
3. Marinade
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5. 1 large onion, sliced
6. 6 cloves garlic, chopped
7. 1 tablespoon chopped ginger
8. 1/2 cup low-sodium soy sauce
9. 1/4 cup apple juice
10. 2 tablespoons lemon juice
11. 2 teaspoons dark (toasted) sesame oil
12. 4 1/2 teaspoons sugar
13. .
14. Scallion Salad
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16. 1 large bunch scallions, finely chopped
17. 2 red chiles, seeded and thinly sliced
18. 3 tablespoons rice vinegar
19. 2 tablespoons low-sodium soy sauce
20. 1 teaspoons dark (toasted) sesame oil
21. .
22. Lettuce rolls
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24. Vegetable oil cooking spray
25. 1 1/2 cups cooked brown rice
26. 3 tablespoons soybean paste (preferably Ssämjang)
27. 1 1/2 heads Bibb lettuce, leaves separated

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.
2. 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.
3. 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.
4. 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.

Notes