Family-Style Grilled Steak Lettuce Wraps

• Pat steak* dry with paper towels. Season all over with salt and pepper. • In a small bowl, combine soy sauce, brown sugar, lime zest, scallion whites, half the garlic powder, and juice from one lime (two limes for 4 servings). • Transfer marinade to a zip-close bag. Add steak and seal to close; set aside to marinate, tossing occasionally, until step 5. Wash out bowl.

• In a medium microwave-safe bowl, combine cabbage and carrot mix, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Microwave 30 seconds; transfer 1 tsp pickling liquid (2 tsp for 4) to empty bowl used for marinade. Stir cucumber into bowl with cabbage and carrot mixture; set aside to continue pickling, tossing occasionally. • To bowl with reserved pickling liquid, add mayonnaise and gochujang. Stir to combine; season with salt and pepper.

• Once water is boiling, add half the noodles (all for 4 servings); cook, stirring occasionally, until al dente, 1-2 minutes. • Meanwhile, in a second medium bowl, whisk together sesame dressing, peanut butter, remaining garlic powder, and a drizzle of oil until smooth. • Drain and thoroughly rinse noodles under cold water, at least 30 seconds. Shake off excess water and transfer to bowl with peanut sauce along with half the remaining scallion greens. Toss to coat. TIP: Add a drizzle of oil if noodles are sticky.

• Remove steak from marinade; allow excess to drip off. (TIP: For a grill pan, lightly oil; heat over medium high.) Add steak to grill; cook to desired doneness, 4-8 minutes per side. • Transfer to a cutting board; let rest 5 minutes. • PAN ALTERNATIVE: Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.