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Korean-Style Steak & Lettuce Wraps
1/17/2007 --
Ingredients
1 pound flank steak (grass fed)
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
¼ cup thinly sliced shallot
1 tablespoon finely chopped mint
1 tablespoon finely chopped fresh cilantro
1 tablespoon xylitol
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
½ teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated
Procedure
- Preheat grill to medium-high
- Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain for thin slices.
- Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix xylitol, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a “wrap.”
Makes 4 servings.
Active minutes: 30
Total: 40
Per Serving: 199 calories; 7g fat (3g sat, 3g mono); 45mg cholesterol; 9g carbohydrate; 24g protein; 1g fiber; 465mg sodium.
Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (20% dv), Iron (15% dv).
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only. Nothing in this email is intended to be a substitute for professional
medical advice.
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