Recipe by Lori Ross
1/4 tsp each salt and pepper
1 cup cucumber, peeled and diced
6 cherry tomatoes, halved
1/4 cup shallot, thinly sliced
1 tbsp each fresh mint, basil, and cilantro, chopped
1/2 tsp crushed red pepper flakes
16 iceberg lettuce leaves (4 per person)
*Your grocery may carry cuts of meat that have already been sliced very thinly and would be a convenient substitute for flank steak.
Preheat grill or broiler or skillet to medium-high. Sprinkle steak with salt and pepper. Grill, broil, or sauté the steak for 4–6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil, and cilantro in a large bowl. Mix sugar, soy sauce, lime juice, and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat.
To serve, spoon a portion of the steak mixture into a lettuce leaf with veggies, fresh herbs, and nuts and roll into a wrap.
Variation: Serve grilled meal separately and mix cucumber, tomatoes, shallot, mint, basil, and cilantro, sugar, soy sauce, lime juice, and crushed red pepper in a small bowl and use as a sauce on the side.