MARINADE:
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1/3 cup green onion (sliced)
1/3 cup sugar
2 Tbsp. garlic (minced)
2 Tbsp. fresh ginger (minced)
2 Tbsp. sesame oil
1 Tbsp. Asian chili sauce
2 Tbsp. sesame seeds (toasted)
Salt and pepper (to taste)
4 heads Bibb lettuce leaves

2 pounds skirt or flank steak
Slice steak across the grain into inch slices.

Combine all marinade ingredients in glass dish. Reserve 1/2 cup. Toss steak in marinade until thoroughly coated. Refrigerate and marinate for 1-1/2 to 2 hours.

Preheat natural gas grill to medium-hot. Lay steak slices flat on grill. Cook approximately 2 minutes on each side. Slices should get slightly crispy on the outside.

Toss steak slices with reserved marinade, salt, and pepper. Place on serving platter and top with sesame seeds. Surround with lettuce leaves.

Let guests wrap 1 - 2 slices of steak in lettuce leaves and eat with fingers.

22 UNLV CHEFS