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Adapted from Meredith Deeds in the Minneapolis Star Tribune Taste section here. If you want to prepare the dish indoors, Meredith’s approach will work great.  My wife Julie’s advice? Make extra sauce, it’s delicious! I cooked the steak on the grill, and substituted tri-color quinoa for the rice.

Ingredients

• 1 lb. flank steak
• 1 tsp. sesame oil to coat the steak
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 Tbsp Worcestershire sauce
• 2 tsp. grated fresh ginger
• 2 garlic cloves, finely minced
• 1/2 tsp. red pepper flakes
• 2 tsp. sesame oil
• 2 cups (finished) tri-colored quinoa, prepared to the instructions enclosed in the package
• Large butter or boston lettuce leaves
• Green onions, thinly sliced
• Serrano peppers, sliced paper thin
• Fresh mint and fresh cilantro

Instructions

• Prepare the quinoa according to the standard instructions and set aside
• Preheat the grill on high
• Lightly coat the flank steak with sesame oil
• Prepare the sauce, whisk together the following ingredients in a bowl: soy sauce, honey, Worcestershire, ginger, garlic, red pepper
• Cook and reduce the sauce to a medium-thick consistency in a large skillet over medium heat. Turn off the heat and leave the sauce in the skillet
• Grill the flank steak to medium rare, bring inside and slice into 1/4″ thin slices across the grain (as you normally would for flank steak)
• Return the skillet to medium heat to warm up the sauce.
• Place the flank steak strips in the skillet to coat with the sauce.
• Scoop 1/4 cup (or so) quinoa into a lettuce leaf wrap, fill with a couple slices of beef and top with mint, cilantro and serrano pepper slices.
• Note: Julie grew cucumbers in the garden this year, so we served some fresh slices as a palate cleanser (and to try to reduce the pile of cucumbers in the kitchen!)