Korean Flat Iron Steak and Onion Lettuce Wraps

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

Ingredients:

• 1 beef Flat Iron Steak (about 1 pound)

• 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

• 1-1/4 cup distilled white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt

• 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

• 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

• 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.