1beef top round steak1 inch thick, about 1 1/2 lbs
1 cupriceregular long grain
3green onionsthinly sliced
1 tbspnsesame seedstoasted
1romaine lettucemedium head, separated into leaves
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Instructions
1. In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once.
2. Just before grilling steak, prepare rice as label directs; keep warm.
3. Remove steak from bag; reserve marinade. Place steak on grill over medium heat and cook 14 to 15 minutes for medium-rare or until of desired doneness, truning steak over once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.
4. In 1-quart saucepan, heat reserved marinade and 1/4 cup water to boiling over high heat; boil 2 minutes.
5. To serve, thinkly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold sides of lettuce leaf over filling to make a package to eat out of hand. Makes 6 main-dish servings.