Korean Steak Lettucs Wraps

Ingredients
1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head lettuce, leaves separated

Instructions
1. Preheat grill to medium-high.

2. Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

3. Combine 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 and then combine with solid veggie ingredients.

**This dish is all about the veggie relish...it's packed with flavor and simply delish! We wrapped the steak, veggie relish, and cilantro lime rice (reference earlier post) in lettuce leaves. You could also do this is as a salad or to add a little more girth to the recipe, roll it all up in a tortilla. Maybe you just want to top rice and eat it all with a fork. The options are limitless. Since the meat doesn't require any special seasoning, I'm sure that chicken or tofu would be delish as well! One last thing, if you don't have shallots, I recommend red onion, but 1 shallot was perfect and added an incredible flavor. Yes, this coming from a self-proclaimed onion hater.