Pat steak dry with paper towels. Generously season both sides with salt and pepper. Let stand at room temperature for 15 to 30 minutes.
Made just for two, these lettuce wraps offer spicy heat and bold flavor all thanks to the gochujang sauce.
Servings and Ingredients
|1 (10- to 12-oz.) Hy-Vee Choice Reserve boneless beef ribeye steak, about 1 in. thick|
|Hy-Vee black pepper|
|3 tbsp. Hy-Vee Korean gochujang sauce|
|1 tbsp. Hy-Vee vegetable oil|
|1 tbsp. seasoned rice vinegar|
|1 tbsp. fresh lime juice|
|1 tsp. bottled minced garlic|
|¼ c. Hy-Vee mayonnaise|
|12 large butterhead lettuce leaves|
|3 radishes, thinly sliced|
|2 green onions , diagonally sliced|
|Sesame seeds, toasted, for garnish|
|Lime wedges, for serving|
|½ c. green and/or red cabbage, finely shredded|
Things To Grab
- Paper towels
- Small bowl
- Silicone pastry brush
- Aluminum foil
- Serving platter
Preheat charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Whisk together gochujang sauce, oil, rice vinegar, lime juice, and garlic in a small bowl. Transfer 3 tablespoons sauce mixture to another small bowl to use for basting. Stir mayonnaise into remaining sauce mixture; cover and chill until ready to serve.
Grill steak for 6 to 8 minutes or until steak reaches 130 degrees for medium-rare doneness, turning halfway through and brushing often with gochujang basting sauce mixture. Transfer steak to a clean cutting board. Loosely cover with foil; let rest for 5 minutes. Thinly slice steak across the grain, then into bite-size pieces.
Related Content, How-To
To serve, arrange 6 stacks, 2 lettuce leaves each, on a serving platter. Top with cabbage, steak, radishes, and green onions. Drizzle with the mayonnaise-gochujang sauce. Sprinkle with sesame seeds and serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 53g
- Cholesterol: 105mg
- Sodium: 620mg
- Total Carbohydrates: 21g
- Protein: 30g