Dinner · Meat & Poultry Mains
Kalbi-Inspired Steak & Mushroom Lettuce Wraps
- Serves
- 6 servings
Bring it to the table
About this recipe.
Pear-soy marinated steak and mushrooms with spicy radish salad and crisp lettuce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Radish salad
- 1 large bunch radishes (trimmed and cut into matchsticks)
- 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
- 1 garlic clove (finely chopped)
- 1 tablespoon apple cider vinegar
- 1 tablespoon gochugaru (or Aleppo-style pepper or chipotle chile flakes)
- 1 1/2 teaspoons packed dark brown sugar
- 2 scallions (thinly sliced)
Steak and mushrooms
- 1 medium Asian pear (peeled and finely grated; or 1 cup unsweetened applesauce for the base recipe)
- 4 garlic cloves (finely chopped, plus sliced garlic to serve)
- 1 1-inch piece ginger (peeled and finely grated)
- 1/2 cup soy sauce
- 1/4 cup packed dark brown sugar
- 1 tablespoon toasted sesame oil
- 1 scallion (thinly sliced, plus more to serve)
- freshly ground black pepper (to taste)
- 1 lb flank or skirt steak
- 8 oz king trumpet mushrooms (sliced lengthwise 1/2 inch thick)
To serve
- vegetable oil (for grill)
- romaine lettuce leaves (for wrapping)
Slice the rested steak thinly
Cut across the visible muscle fibers so the strips fit easily in the lettuce leaves and are easier to bite through.
At the table
Set out lettuce leaves and fillings separately so everyone can build their own wraps.
The cooking plan
How to make Kalbi-Inspired Steak & Mushroom Lettuce Wraps.
Toss the radishes with their salt and leave for about 5 minutes, until they release liquid. Squeeze gently and pour off the liquid. Toss with the radish garlic, vinegar, gochugaru, sugar and scallions. Refrigerate until serving.
Mix the pear, steak garlic, ginger, soy, brown sugar, sesame oil and sliced scallion. Season with pepper. Divide between two bowls before adding raw meat, then coat steak in one and mushrooms in the other. Cover and refrigerate for at least 30 minutes and up to 3 hours.
Prepare a grill for medium-high heat and oil the grate. Lift the steak and mushrooms from their separate marinades and discard the used mixtures. Grill the steak, turning once, until browned and at least 145°F in the thickest part. Begin checking after about 3 minutes per side. Rest on a clean board for 5–10 minutes.
Grill the mushrooms for about 3 minutes per side, until tender and lightly charred. Slice the rested steak thinly across the grain.
Serve steak and mushrooms with romaine leaves, sliced garlic, extra scallions and the chilled radish salad for wrapping.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Kalbi-Inspired Steak & Mushroom Lettuce Wraps
Ingredients
- 1 large bunch radishes trimmed and cut into matchsticks
- 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
- 1 garlic clove finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon gochugaru or Aleppo-style pepper or chipotle chile flakes
- 1 ½ teaspoons packed dark brown sugar
2 scallions thinly sliced
- 1 medium Asian pear peeled and finely grated; or 1 cup unsweetened applesauce for the base recipe
- 4 garlic cloves finely chopped, plus sliced garlic to serve
- 1 1-inch piece ginger peeled and finely grated
- ½ cup soy sauce
- ¼ cup packed dark brown sugar
- 1 tablespoon toasted sesame oil
- 1 scallion thinly sliced, plus more to serve
- freshly ground black pepper to taste
- 1 lb flank or skirt steak
- 8 oz king trumpet mushrooms sliced lengthwise 1/2 inch thick
- vegetable oil for grill
- romaine lettuce leaves for wrapping
Instructions
- Toss the radishes with their salt and leave for about 5 minutes, until they release liquid. Squeeze gently and pour off the liquid. Toss with the radish garlic, vinegar, gochugaru, sugar and scallions. Refrigerate until serving.
- Mix the pear, steak garlic, ginger, soy, brown sugar, sesame oil and sliced scallion. Season with pepper. Divide between two bowls before adding raw meat, then coat steak in one and mushrooms in the other. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Prepare a grill for medium-high heat and oil the grate. Lift the steak and mushrooms from their separate marinades and discard the used mixtures. Grill the steak, turning once, until browned and at least 145°F in the thickest part. Begin checking after about 3 minutes per side. Rest on a clean board for 5–10 minutes.
- Grill the mushrooms for about 3 minutes per side, until tender and lightly charred. Slice the rested steak thinly across the grain.
- Serve steak and mushrooms with romaine leaves, sliced garlic, extra scallions and the chilled radish salad for wrapping.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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