Steak in Lettuce Rolls

  • 12 ounce flank (or hanger) steak


  • 1 large onion, sliced
  • 6 cloves garlic, chopped
  • 1 tablespoon chopped ginger
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons dark (toasted) sesame oil
  • 4 1/2 teaspoons sugar

Scallion Salad

  • 1 large bunch Red Dog scallions, finely chopped
  • 2 red chilies, seeded and thinly sliced
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoons dark (toasted) sesame oil

Lettuce rolls

  • Vegetable oil cooking spray
  • 1 1/2 cups cooked brown rice
  • 3 tablespoons soybean paste (preferably Ss√§mjang)
  • 1 1/2 heads Red Dog Farm Bibb lettuce, leaves separated

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. 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. 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. 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.