Korean Beef in Lettuce Leaves with Maui Onions

Suzanne’s – Martha Stewarts Living, Summer 1995

Print Recipe

Prep Time 30

Cook Time 40

Course Main Course, Side Dish

Servings

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.

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