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Korean Steak Lettuce Wraps
By Serves 6

Flank steak is very lean but that also means tough. Marinating in red wine first helps break down the muscle fibers and make it tender.

Prep Time: 30m
Cook Time: 15m

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  1. 1 × 2lbs flank steak
  2. 1 cup red wine (pinot noir or red table wine)
  3. 2 Tablespoons rice vinegar
  4. ¼ teaspoon salt
  5. ¼ teaspoon freshly ground pepper
  6. 1 cup diced peeled cucumber
  7. 6 cherry tomatoes, halved
  8. ¼ cup thinly sliced shallot
  9. 1 tablespoon finely chopped fresh mint
  10. 1 tablespoon finely chopped fresh basil
  11. 1 tablespoon finely chopped fresh cilantro
  12. 1 tablespoon brown sugar
  13. 2 Tablespoons reduced-sodium soy sauce
  14. 2 Tablespoons lime juice
  15. ½ teaspoon crushed red pepper
  16. 1 head Bibb lettuce, leaves separated

You may also need:

Bowl, Grill, Kitchen Knife, Refrigerator, Spoon


Mix wine, vinegar, salt and pepper in a bowl. Place flank steak in a bag, pour red wine marinade and toss to coat. Place steak and marinade in refrigerator for 20 minutes or up to 2 hours. While steak is marinating mix the cucumber, cherry tomatoes, shallot, mint, basil, cilantro, brown sugar, sodium soy sauce, lime juice and red pepper in a medium bowl. Remove the steak from zip bag and discard marinade. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices. Combine the sliced steak with sauice imn a large bowl and toss to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap." Nutrition Per serving : 199 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 45 mg Cholesterol; 9 g Carbohydrates; 24 g Protein; 1 g Fiber; 465 mg Sodium; 542 mg Potassium

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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