Savory Beef Steak Lettuce Cups with Grilled Pineapple Relish

• 55 min
• 6 SERVINGS
• 430 Cal
• 38 g Protein

Ingredients:

• 1 beef Flat Iron Steak (about 1-1/2 pounds)
• 3/4 cup sliced green onions, divided
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup fresh orange juice
• 1 teaspoon grated orange peel
• 1 teaspoon hoisin sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper
• 4 slices fresh pineapple, grilled (1/4 inch thick)
• 1 cup white beech mushrooms
• 1/3 cup thinly sliced red bell pepper
• 1/3 cup shredded carrot
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup thinly sliced pickled ginger
• 3 teaspoons olive oil, divided
• 12 to 18 large lettuce leaves, such as Bibb, leaf or iceberg

Cooking:

1. To prepare sauce, combine 1/2 cup green onions, soy sauce, orange juice, orange peel, hoisin sauce, garlic and crushed red pepper in small bowl; mixing well. Reserve 1/2 cup sauce to use as marinade. Cover remaining sauce; set aside.
2. Cut beef steak lengthwise in 1/2-inch strips, then across the grain to make 1/2-inch pieces. Place beef and 1/2 cup reserved marinade in food-safe plastic bag; turn to coat steak evenly. Close bag securely and marinate in refrigerator 30 minutes.
3. Meanwhile, cut grilled pineapple into 1/4-inch pieces. Combine pineapple, mushrooms, bell pepper, carrots, cilantro, ginger and remaining 1/4 cup green onions in medium bowl. Cover and refrigerate until ready to use.
4. Remove steak from marinade; discard marinade. Pat beef dry with paper towel. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add one third of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove beef; keep warm. Repeat twice with remaining oil and beef, wiping out skillet between batches.
5. Divide beef among lettuce leaves. Top with pineapple mixture. Spoon 1 teaspoon remaining sauce mixture over vegetables in each lettuce leaf. Wrap lettuce leaves around filling. Serve with remaining sauce.