Steak in Lettuce Rolls

Ingredients

• 12 oz

  flank (or hanger) steak

• For the Marinade:

• 1

  large onion, sliced

• 6

  cloves garlic, chopped

• 1 tbsp

  chopped ginger

• 1/2 c

  low-sodium soy sauce (or Tamari if making gluten-free)

• 1/4 c

  apple juice

• 4

  packets True Lemon

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• 2 tsp

  dark (toasted) sesame oil

• 4 1/2 tsp

  sugar

• For the Scallion Salad:

• 1

  large bunch scallions, finely chopped

• 2

  red chiles, seeded and thinly sliced

• 3 tbsp

  rice vinegar

• 2 tbsp

  low-sodium soy sauce (or Tamari)

• 1 tsp

  dark (toasted) sesame oil

• For the Lettuce Rolls:

• Vegetable oil cooking spray

• 1 1/2 c

  cooked brown rice

• 3 tbsp

  soybean paste

• 1 1/2

  heads Bibb or butter lettuce, leaves separated

• 1 tsp

  sesame seeds, as garnish (optional)

Directions

1. Place steak in a 6x9 inch baking dish. Mix marinade ingredients together and pour over meat. Cover and refrigerate for 1-2 hours.
2. Combine salad ingredients in a bowl, and chill until ready to serve.
3. When ready to cook, remove meat from the marinade and pat dry (set marinade aside). Coat grill or broiler pan with cooking spray and heat on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes.
4. Remove the onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a small bowl.
5. Cut meat into thin slices. To assemble the lettuce rolls, layer: rice, soybean paste, onions, steak, and scallion salad in the center of each lettuce leaf. Serve open with a sprinkle of sesame seeds.