Heat grill to medium-high heat. Prepare Korean BBQ Quinoa according to package directions. Set aside to cool slightly.
Brush steak with oil and season with salt and pepper. Grill steak 2-3 minutes per side or until thermometer registers 140°F in the center for medium-rare. Transfer steak to a cutting board and let stand 3 minutes.
Thinly slice steak on a bias. Fill each lettuce leaf with ¼ cup of the quinoa. Top with steak slices and drizzle with sauce. Sprinkle with cilantro, if desired.
Feeds: 4 servings (2 wraps each)
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