1 ½-2 lbs. Flank Steak
2 heads bibb lettuce, leaves separated and washed
1 cup apple juice
½ cup pineapple juice
½ cup soy sauce
1 white onion, thinly sliced
½ Tbsp. toasted sesame oil
1 Tbsp. honey
Ssamjang Dipping Sauce Ingredients
2 Tbsp. Korean seasoned soybean paste (doenjang) or red miso paste
2 Tbsp. Korean chili paste (gochujang)
1 Tbsp. toasted sesame oil
½ tsp. soy sauce
1/4 tsp. salt
1 Tbsp. honey
1 Tbsp. rice wine vinegar
4 garlic cloves, minced
1 tsp. toasted sesame seeds
Spicy cucumber salad
Bean sprout salad
Combine marinade ingredients in a food safe plastic bag. Add Flank Steak and marinate for 30 minutes to 24 hours.
Preheat gas or charcoal grill to 400℉. Remove meat and discard marinade. Lightly season Flank Steak with salt and pepper. Place steak on oiled grates and grill for approximately 5-6 minutes on each side, flipping only once. Cook until steak reaches an internal temp of 135℉ in the thickest part of the steak. Transfer the steak to a platter and allow to rest for 5-10 minutes before slicing against the grain.
While the steak is resting, whisk all dipping sauce ingredients together adding small amounts of hot water until sauce has reached desired consistency.
Fill bibb lettuce cups with steak and top with ssamjang and desired toppings.
Inspired by Korea Garden
Nutrition information per serving (1/6 of recipe): Calories 460; Total fat 24g (Sat. fat 9g; Trans fat 0g); Cholest. 105mg; Sodium 780mg; Total Carb. 15g; Fiber 1g; Total Sugars 11g; Protein 45g; Vit D (0% DV); Calcium (2% DV); Iron (35% DV); Potas. (15%DV)