Korean Skirt Steak Wrapped In Butter Lettuce


“If you are a fan of Asian Style beef then you are in for a HUGE treat
this week with Korean Skirt Steak Wrapped In Butter Lettuce! There are
3 HUGE REASONS why these portable treats are a BIG HIT on my list.
1.) They are portion controlled 2.) Marinating them beforehand is key
which makes them hassle free 3.) They are wrapped in lettuce instead of
tortillas which eliminates the heaviness. Lastly, they are the perfect
party dish. No knife and fork needed with these babies, just stick them
on the grill and let the magic happen.”


Steak Ingredients

* 1 lb. skirt steak trimmed of any fat
* 1 red bell pepper cut into medium sized strips
* 2 tablespoon olive oil
* Chili paste (optional for spreading)
* Butter lettuce
*Other veggie alternatives include eggplant, zucchini, onions, squash,
& cherry tomatoes

“Marinade Ingredients”

* 2 tablespoon sweet Mirin (this is a cooking sake found in the Asian aisle of most specialty stores)
* 2 teaspoon sugar
* 1/4 cup reduced-sodium soy sauce
* 2 teaspoon crushed garlic Or 2 cloves fresh garlic finely minced
* 1 tablespoon sesame oil
* 2 tablespoon rice wine vinegar
* 1 teaspoon tomato paste (a tube is a wonderful option for portioning out tomato paste)
* juice of 1 fresh squeezed lime
* 2 tablespoon of finely chopped basil, mint OR cilantro combined (Use any or all according to your liking)


1.) Whisk all the marinade ingredients together in a medium-sized bowl
and combine thoroughly. (Reserve about 1/8 of the sauce to use as a
baste while you cook)
2.) Add meat to the marinade and using clean hands massage the mixture
all throughout the steak. (Soak overnight or at least 12 hours in
advance to maximize the flavor and tenderize the meat)
3.) Grease grill grate or grill pan with olive oil and preheat to a
medium-high heat temperature.
4.) Once hot, place meat and peppers on grill for about 3-4 minutes per
side brushing meat halfway through using a pastry brush with reserved
5.) When steak starts to brown and pepper char remove from the grill.
6.) Divide steak evenly amongst butter lettuce leaves; spread on chili
paste as you wish.
7.) Roll each one into a cylinder and secure with a tooth pick (Find
fun toothpicks at party stores to add some zest to the dish.)

*Serves about 4


nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com