Marinated Steak With Carrots and Herbs in Lettuce

Ingredients

• 1 (1/2 lb)  skirt steak
• 3/4 cup hoisin sauce
• 2 garlic cloves, chopped
• vegetable oil, for pan
• 1 head boston lettuce or other butterhead lettuce, leaves separated
• 3 medium carrots, peeled and cut into julienne strips
• 1/2 cup packed mint sprig
• 1/2 cup packed basil leaves
• 1 small red onion, thinly sliced

Directions

1. 1

   Rinse steak and pat dry. Place in a heavy-duty resealable plastic bag with 1/2 cup hoisin and the garlic. Seal bag and turn until the steak is coated well. Maintain at room temperature, turning bag occasionally, 30 minutes.

2. 2

   Preheat broiler. Lightly oil broil pan. Remove steak from marinade (discard marinade) and place on prepared pan. Broil about 4 inches from the heat, turning once, about 6 minutes for medium-rare. Transfer to cutting board and let stand 5 minutes. Cut into thin slices.

3. 3

   Arrange lettuce leaves on serving plates and fill with steak, carrots, onions,and herbs. Serve remaining 1/4 cup sauce on the side for dipping.