Hands On:

25 minutes

Total Time:

33 minutes

Serves:

Ingredients

1 (10- to 12-oz.) Hy-Vee Choice Reserve boneless beef ribeye steak, about 1 in. thick
Kosher salt
Hy-Vee black pepper
3 tbsp Hy-Vee Korean gochujang sauce
1 tbsp Hy-Vee vegetable oil
1 tbsp seasoned rice vinegar
1 tbsp fresh lime juice
1 tsp bottled minced garlic
¼ cup Hy-Vee mayonnaise
12 large butterhead lettuce leaves
3 radishes, thinly sliced
2 green onions , diagonally sliced
Sesame seeds, toasted, for garnish
Lime wedges, for serving
½ cup green and/or red cabbage, finely shredded

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Preparation

Pat steak dry with paper towels. Generously season both sides with salt and pepper. Let stand at room temperature for 15 to 30 minutes.

Preheat charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°). Whisk together gochujang sauce, oil, rice vinegar, lime juice, and garlic in a small bowl. Transfer 3 tablespoons sauce mixture to another small bowl to use for basting. Stir mayonnaise into remaining sauce mixture; cover and chill until ready to serve.

Grill steak for 6 to 8 minutes or until steak reaches 130° for medium-rare doneness, turning halfway through and brushing often with gochujang basting sauce mixture. Transfer steak to a clean cutting board. Loosely cover with foil; let rest for 5 minutes. Thinly slice steak across the grain, then into bite-size pieces.

To serve, arrange 6 stacks, 2 lettuce leaves each, on a serving platter. Top with cabbage, steak, radishes, and green onions. Drizzle with the mayonnaise-gochujang sauce. Sprinkle with sesame seeds and serve with lime wedges, if desired.

Nutrition Facts

Serving Size: 3 wraps

Serves: 2

Amount Per Serving
Calories:		690
% Daily Value*
Total Fat: 53g		68%
	Saturated Fat: 14g
	Trans Fat: 0g
Cholesterol: 105mg		35%
Sodium: 620mg		27%
Total Carbohydrate: 21g		8%
	Dietary Fiber: 2g	7%
	Sugars: 16g	32%
Protein: 30g		60%