Main Dishesbonappetit5.0
Gochujang Steak Wraps
Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●whisk
- ●pan
- ●cutting board
📝 Preparation Steps
1
Place two 1"-thick boneless New York strip steaks (about 2 lb. total) in a medium bowl; rub all over with 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. vegetable oil, and 2 Tbsp. sugar. Let sit at room temperature at least ⏱️ 15 minutes and up to ⏱️ 30 minutes.
1"-thick boneless New York strip steaks (about 2 lb. total)2. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt2 Tbsp. vegetable oil2 Tbsp. sugar, divided3 Tbsp
2
Meanwhile, toast 2 Tbsp. sesame seeds in a dry medium heavy skillet, preferably cast iron, over medium heat, tossing often, until evenly dark brown, 5–⏱️ 8 minutes. Transfer to a small bowl and add 6 garlic cloves, finely chopped, ¼ cup gochujang, 2 Tbsp. soy sauce, preferably low-sodium, 2 Tbsp. toasted sesame oil, 1 Tbsp. apple cider vinegar, and remaining 1 Tbsp. sugar; whisk to combine.
. sesame seeds2 Tbsp. soy sauce, preferably low-sodium2 Tbsp. toasted sesame oil2 Tbsp. apple cider vinegar1 Tbsp. sugar, divided3 Tbsp
3
Wipe out skillet and return to medium-high heat. When pan is very hot, cook steaks, turning every ⏱️ 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, 8–⏱️ 10 minutes. Transfer to a cutting board and let rest ⏱️ 10 minutes.
4
Spoon half of gochujang sauce on a platter. Thinly slice steaks against the grain and arrange on platter. Drizzle remaining sauce over. Top with 6 scallions, green parts only, thinly sliced, and sprinkle with a generous pinch of flaky sea salt. Serve with cooked rice and tender lettuce leaves alongside for making wraps.
Flaky sea salt, cooked rice, and tender lettuce leaves (for serving)
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