Hey Amy!

I know you order this lettuce cups dish each time you are at a Korean style joint, just as I do.  You either get the chicken or the veggie and then pretend like it’s an appetizer when we all know it should be the main dish!  Guilty as charged, I am.  I got really excited when I found this recipe recently and thought I should share it with you.  Don’t look at this dish as a grown up meal, kids love putting together the tacos as well.

Ingredients:

4 large green onions, minced
2 garlic cloves, minced
1/2 c. soy sauce
2 tsp. mirin
1 tsp. sesame oil
1/2 tsp. red pepper flakes
1 lb. sirloin steak (or chicken/veggies)
1 Tbsp. sesame seeds
1 head butter lettuce

In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes.  Add the steak and turn to coat evenly.  Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

Prepare your grill for high heat.

In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes.  Pour onto a plate and let cool.

Remove the steak form the marinade and pat dry with paper towels.  Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each.  Transfer steak to a cutting board and let rest for 5 minutes.

Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces.  Arrange the lettuce cups on a platter.  Divide steak among the cups, sprinkle with sesame seeds and remaining green onions.  Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

Enjoy!

xo–me

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