Korean Beef in Lettuce Leaves with Maui Onions
Suzanne’s – Martha Stewarts Living, Summer 1995
Ingredients
- 1 ½ pounds flank steak or London broil
- 1 large lemon thinly sliced
- 3 cloves garlic thinly sliced
- 1 2- inch piece of fresh ginger grated
- 2 jalapeno peppers seeded and chopped
- ½ cup soy sauce
- ½ cup lime juice about 4 limes
- ¼ cup balsamic vinegar
- 2 tablespoons dark brown sugar packed
- ½ teaspoon fresh ground pepper
- 1 teaspoon salt
- 2 heads Romaine lettuce or 4 heads Bibb
- 1 ½ daikon sprouts optional
- Pickled Maui Onions
Instructions
- Scatter half of lemon, garlic and ginger in a non-reactive dish. Place steak on top; Cover with the other half of lemon, garlic and ginger.
- Whisk together jalapeno, soy sauce, lime juice, vinegar, sugar and ½ teaspoon pepper. Pour over steak; Cover and refrigerate four hours or overnight, turning several times.
- Remove steak and let stand at room temperature for about an hour.
- Heat grill to high. Remove steak from marinade and pat dry. Discard lemon, garlic and ginger. Put remainder of the marinade in a microwave-safe bowl. Heat on high for a minute. Checking and stirring about every 10 seconds, until heated through.
- Place steak on grill and turn heat to medium high. Grill 4 to 5 minutes on each side for rare, 7 to 8 minutes for well done. If using London Broil the grilling time may need to be increased (possibly doubled) on each side. Check with meat thermometer.
- Remove steak to a cutting board and let rest at least 10-15 minutes (VERY IMPORTANT).
- Slice thinly across the grain. Serve with lettuce cups, sprouts and Maui Onions.
Notes
Pickled Maui Onions
1 pound sweet onions, thinly sliced
1 large lime, juiced
1-2 clove garlic, thinly sliced, optional
½ sugar
1 ½ cups rice wine vinegar
Toss onions, garlic and lime juice in a non-reactive bowl.
Bring sugar and vinegar to boil in a small saucepan. Reduce heat and cook until sugar dissolves, about 2 minutes.
Pour over the onions. Set aside to cool, turning the onions frequently, until wilted and immersed in the liquid, about 2 hours. Cover; refrigerate overnight.
1 pound sweet onions, thinly sliced
1 large lime, juiced
1-2 clove garlic, thinly sliced, optional
½ sugar
1 ½ cups rice wine vinegar
Toss onions, garlic and lime juice in a non-reactive bowl.
Bring sugar and vinegar to boil in a small saucepan. Reduce heat and cook until sugar dissolves, about 2 minutes.
Pour over the onions. Set aside to cool, turning the onions frequently, until wilted and immersed in the liquid, about 2 hours. Cover; refrigerate overnight.
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