Korean-Style Steak and Lettuce Wraps

• 1 lb flank steak
• 14 teaspoon salt (or to taste)
• 14 teaspoon pepper (or to taste)
• 1 cup diced peeled cucumber
• 6 cherry tomatoes, halved
• 14 cup thinly sliced shallot
• 1 tablespoon finely chopped of fresh mint
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon brown sugar
• 2 tablespoons light soy sauce
• 2 tablespoons lime juice
• 12 teaspoon crushed red pepper flakes
• 1 head bibb lettuce, leaves separated

1. Preheat grill to medium-high.
2. Sprinkle steak with salt and pepper.
3. Oil grill rack; grill the steak for 6-8 minutes per side for medium.
4. Transfer steak to a cutting board; let steak rest for 5 minutes, then cut across the grain into thin slices.
5. In a bowl, combine the sliced steak, cucumber, tomatoes, shallot, mint, basil, and cilantro.
6. In a small bowl, mix the sugar, soy sauce, lime juice, and crushed red pepper flakes; drizzle over the steak mixture; toss to coat.
7. Serve: spoon a portion of the steak mixture into a lettuce leaf and roll up like a wrap.

flank steak, salt, pepper, cucumber, cherry tomatoes, shallot, mint, fresh basil, fresh cilantro, brown sugar, soy sauce, lime juice, red pepper, bibb lettuce

Taken from www.food.com/recipe/korean-style-steak-and-lettuce-wraps-288244 (may not work)