Korean-Style Spicy Steak Lettuce Wraps
If Korean BBQ and a big crunchy salad had a very good-looking baby, this would be it. Tender strips of spicy, caramelized steak are tucked into crisp lettuce leaves with tangy pickled cucumbers, sweet carrots, and plenty of fresh crunch. Every bite is savory, spicy, cool, and just a little messy—in the best possible way. They're light enough for a weeknight dinner but fun enough to put in the middle of the table and let everyone build their own.
Servings: Four
INGREDIENTS
1 pound flank or skirt steak, thinly sliced against the grain
2 tablespoons gluten-free tamari
1 tablespoon gochujang
1/4 Asian pear or apple (or 1 tablespoon grated)
1 tablespoon toasted sesame oil
2 teaspoons honey
2 teaspoons rice vinegar
1 teaspoon grated garlic
1 teaspoon grated ginger
Quick Pickled Cucumbers
2 Persian cucumbers, thinly sliced
1/2 cup water
1/2 cup white vinegar
1 tablespoon sugar
1 tablespoon salt
1 cup shredded carrots
1 scallion, thinly sliced
1 tablespoon toasted sesame seeds
1 to 2 heads bibb or little gem, leaves separated and washed
Finishing Sauce (optional)
1 tablespoon gluten-free tamari
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon water
1/2 teaspoon toasted sesame oil
PREPARATION
Make marinade: Add tamari, gochujang, Asian pear, sesame oil, honey, rice vinegar, garlic, and ginger to a blender and blend until smooth. Pour over the steak and toss to coat. Marinate at room temperature for 30 minutes or refrigerate for up to 6 hours.
Make pickled cucumbers: In a small bowl or jar, combine the hot water, white vinegar, sugar, and salt, stirring until dissolved. Add the cucumber slices and let pickle for at least 20 minutes, stirring once or twice.
Make optional finishing sauce: Whisk together tamari, gochujang, honey, water, and sesame oil until smooth. Set aside.
Sear steak: Heat a large stainless steel or cast iron skillet over medium-high heat. Remove the steak from the marinade and lightly season with salt and pepper. Cook in batches for 1 to 2 minutes per side, until caramelized and cooked to your preferred doneness. Transfer to a plate to rest for 5 minutes.
Plate: Fill each lettuce leaf with steak, pickled cucumbers, shredded carrots, and scallions. Drizzle with the optional sauce, if using, and sprinkle with sesame seeds. Serve immediately.
Notes:
The quick pickled cucumbers might seem like a small step, but they make all the difference. Their cool, tangy crunch balances the spicy steak and ties the whole wrap together.
