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  2. Korean Flat Iron Steak and Onion Lettuce Wraps

Korean Flat Iron Steak and Onion Lettuce Wraps

Enjoy these Korean-style beef Flat Iron Steak lettuce wraps with pickled vegetables and a flavorful dipping sauce. Garnish with your favorite fixings.

  • 1
    hr
  • 4
    SERVINGS
  • 480
    Cal
  • 26 g
    Protein

Ingredients:

PIckled Vegetables:
  • 1 fennel bulb, thinly sliced (about 1 cup)
  • 1 small cucumber, julienned (about 1 cup)
  • 1/2 cup julienned daikon radish
  • 1/2 cup shredded carrots
  • 2 teaspoons sugar
  • 1 teaspoon salt
Brine:
  • 1-1/4 cup distilled white vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon salt
Marinade:
  • 1/4 cup Korean red chile sauce (Gochujang)
  • 1/4 cup honey
  • 8 garlic cloves
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 cup sliced onion
Dipping Sauce:
  • 6 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons Korean red chili sauce (Gochujang)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon minced garlic
  • 1 head Bibb or Boston lettuce
Garnishes:
  • Torn fresh mint leaves, torn cilantro leaves, fried garlic, chopped peanuts, toasted sesame seeds, lime wedges (optional)

Cooking:

  1. Combine Pickled Vegetables ingredients in medium bowl; tossing gently to combine. Set aside for 30 minutes, stirring occasionally. Squeeze vegetables dry; place vegetables in large mixing bowl. Combine Brine ingredients in medium sauce pan; bring to a boil over medium heat. Carefully pour hot brine over vegetables, making sure to cover completely. Refrigerate until cold.

  2. Filet beef Flat Iron Steak to 1/4 to 1/3 inches thick. Slice beef pieces in half lengthwise; then into 2-inch squares. Combine all Marinade ingredients but onion in food processor base; process until smooth. Place beef, marinade and onion in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 30 minutes to 2 hours. 

  3. Combine Dipping Sauce ingredients in small bowl; mix until thoroughly combined. Cover and set aside.

  4. Soak 4 bamboo skewers in water for 10 minutes; drain. Place two to three slices of onion in center of each piece of beef; roll tightly into a cylinder. Thread beef rolls onto skewers, leaving room between each roll. Place skewers on preheated gas grill, covered, 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.

  5. Drain Pickled Vegetables; discard liquid and arrange on serving platter. Top with beef rolls. Serve with Dipping Sauce. Garnish with mint, cilantro, garlic, and peanuts, sesame seeds and line, as desired.

475 CALORIES

0 % *

4.6g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

3.5 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 475 Calories; 117 Calories from fat; 13g Total Fat (4.6 g Saturated Fat; 0.4 g Trans Fat; 0.9 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 72 mg Cholesterol; 1357 mg Sodium; 68 g Total Carbohydrate; 3.5 g Dietary Fiber; 26 g Protein; 3.5 mg Iron; 815 mg Potassium; 4 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 8.2 mg Zinc; 34.7 mcg Selenium; 108.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, and Choline.

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