" Sesame-Scallion Steak Lettuce Wraps "

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For when the weather is still warm and you want something fresh, mix in some Korean inspired flavors into some steak lettuce wraps. 🌿🥩✨

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Ingredients:

1 1-lb. boneless ribeye steak
1/2 cup white rice
2 Tbsp. sherry vinegar
1 Tbsp. light brown sugar
1 Tbsp. fish sauce
1 1/2 tsp. kosher salt, divided
1/4 cup plus 1 Tbsp. neutral oil (such as avocado), divided
2 scallions, thinly sliced, dark green parts separated
2 Tbsp. toasted sesame seeds, divided
12 large leaves green leaf lettuce
Fresh mint leaves and/or fresh cilantro leaves, for serving (optional)
Fresh mint leaves and/or fresh cilantro leaves, for serving (optional)

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Cooking Instructions:

Step 1

Place steak in freezer for 15 minutes. Cook rice according to package directions.

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Step 2

Meanwhile, whisk vinegar, sugar, fish sauce, and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil. Whisk in white and light green scallion parts and 1 tablespoon sesame seeds.

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Step 3

Thinly slice steak against the grain into 1/8-inch-thick strips. Heat a large, heavy skillet over high. Pat steak dry with paper towels and sprinkle with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil to hot skillet. Add half of steak; cook, undisturbed, until browned on bottom, about 2 minutes. Stir and cook until steak is just cooked through, 1 to 2 minutes. Transfer steak to a plate. Repeat with remaining steak. Transfer steak and any juices from plate to bowl with vinaigrette. Toss to coat; remove steak. 

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Step 4

Top steak and rice with dark green scallion parts and remaining 1 tablespoon sesame seeds. Wrap steak, rice, and (if desired) herbs in lettuce leaves. Drizzle with vinaigrette or use for dipping.