Steak in Lettuce Rolls

This recipe came from Self Magazine. I had it for dinner last night and it was great! My store didn't have Bibb lettuce so I used Romaine - worked just as well.

Ingredients:

12 oz flank (or hanger) steak

MARINADE

1 large onion, sliced6 cloves garlic, chopped1 tbsp chopped ginger1/2 cup low-sodium soy sauce1/4 cup apple juice2 tbsp lemon juice2 tsp dark (toasted) sesame oil4 1/2 tsp sugar

SCALLION SALAD

1 large bunch scallions, finely chopped2 red chiles, seeded and thinly sliced3 tbsp rice vinegar2 tbsp low-sodium soy sauce1 tsp dark (toasted) sesame oil

LETTUCE ROLLS

Vegetable oil cooking spray1 1/2 cups cooked brown rice3 tbsp soybean paste (preferably Ssämjang)1 1/2 heads Bibb lettuce, leaves separated

Directions:
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.

324 calories per serving, 9.1 g fat (2.8 g saturated), 34.5 g carbs, 4.4 g fiber, 26 g protein