Korean Flat Iron Steak and Onion Lettuce Wraps
Enjoy these Korean-style beef Flat Iron Steak lettuce wraps with pickled vegetables and a flavorful dipping sauce. Garnish with your favorite fixings.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 25
Ingredients
PIckled Vegetables:
Brine:
Marinade:
Dipping Sauce:
Garnishes:
Preparation
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Step 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.
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Step 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.
-
Step 3
Combine Dipping Sauce ingredients in small bowl; mix until thoroughly combined. Cover and set aside.
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Step 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.
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Step 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.
Nutrition Information
475 Calories
4.6g SAT FAT
26g PROTEIN
3.5 mg IRON
8.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 475 Calories; 117 Calories from fat; 13g Total Fat (4.6 g Saturated Fat; 0.4 g Trans Fat; 0.9 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 72 mg Cholesterol; 1357 mg Sodium; 68 g Total Carbohydrate; 3.5 g Dietary Fiber; 26 g Protein; 3.5 mg Iron; 815 mg Potassium; 4 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 8.2 mg Zinc; 34.7 mcg Selenium; 108.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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