Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 14 2026
From The Fair Barns - Beef Bulgogi Lettuce Wraps
Image From beeftips.com
2 beef Flat Iron Steaks (about 8 ounces each)
1/2 cup apple cider vinegar
3 tablespoons red or brown miso paste, divided
2 teaspoons minced garlic
2 teaspoons minced fresh ginger, divided
1 teaspoon ground Korean-style red pepper, divided
1-1/2 cups diced apple or Asian pear
3/4 cup packed dark brown sugar
2/3 cup diced onion
1/2 teaspoon sesame oil
12 large green or red butter or Bibb lettuce leaves
Toppings (optional):
Shredded carrots, shredded cabbage, shredded cucumber, chopped peanuts, microgreens, pickled corn, pickled onion, chopped kimchi
Cooking:
Combine 1/4 cup cider vinegar, 1 tablespoon miso paste, 1 teaspoon garlic, 1 teaspoon ginger and 1/2 teaspoon pepper in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes.
Meanwhile, to prepare bulgogi sauce, heat large nonstick skillet over medium-high heat until hot. Add apple, brown sugar, onion, remaining 1/4 cup cider vinegar, remaining 2 tablespoons miso paste, remaining 1 teaspoon garlic, remaining 1 teaspoon ginger, remaining 1/2 teaspoon pepper and sesame oil; bring to a boil. Cook 8 to 12 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired. Set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices. Divide steak slices evenly among 12 lettuce leaves. Top steak with Bulgogi Sauce, carrots, cabbage, cucumber, peanuts, microgreens, pickled vegetables and kimchi, if desired.