- 2 pounds sirloin or London broil, scored with a knife
- ¾ cup soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon plus 1 teaspoon sesame oil
- 2 teaspoons mirin or rice wine vinegar
- 1 teaspoon red pepper flakes
- ½ cup julienned green onions (scallions)
- 2 teaspoons hot red chili powder
- 2 tablespoons toasted sesame seeds
- 40 very thin slices garlic
- 20 large green or red lettuce leaves
- In a large, non-reactive bowl, combine ½ cup soy sauce, the minced garlic, 1 tablespoon of the sesame oil, 1 teaspoon of the mirin, and the red pepper flakes. Add the meat toss to coat. Cover and refrigerate overnight, turning occasionally.
- Preheat the grill. Mix the remaining ¼ cup soy sauce with remaining 1 teaspoon of sesame oil. Add the green onions (scallions), and garlic, and toss to combine. Set aside. In a small bowl, combine the remaining teaspoon of mirin, the chili powder and sesame seeds.
- Remove the steak from the marinade and pat dry. Grill for about 5-7 minutes on each side for medium-rare. Let rest for 10 minutes. Slice the meat thin across the grain. For more flavor, heat the marinade in a sauce pan and toss the thinly sliced meat in the hot marinade before serving.
- Lay the lettuce leaves on a flat work surface and rub the mirin mixture on the insides of the leaves. Set aside.
- Lay several slices of cooked steak in center of each leaf, drizzle with about 1 tablespoon of the seasoned green onions (scallions), and top with 2 garlic slivers. Fold the lettuce over the steak and wrap tightly. Repeat with the remaining ingredients and serve immediately.