Cooking spray
1 (1-pound) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 jalapeño pepper, seeded and minced
8 Bibb lettuce leaves
1 cup thinly sliced red onion
1 cup torn fresh mint
1/2 cup matchstick-cut English cucumber
1/2 cup torn fresh cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and pepper. Place steak in pan; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into thin slices.
2. Combine juice, fish sauce, sugar, and jalapeño in a medium bowl, stirring with a whisk. Reserve 4 teaspoons juice mixture in a small serving bowl. Pour remaining juice mixture in a large bowl; add steak, tossing to coat. Place 1 1/2 ounces beef in center of each lettuce leaf; top each with 2 tablespoons onion, 2 tablespoons mint, 1 tablespoon cucumber, and 1 tablespoon cilantro. Sprinkle evenly with peanuts; roll up. Serve with reserved juice mixture.

Yield: 4 servings (serving size: 2 wraps and 1 teaspoon sauce)

CALORIES 224 ; FAT 8.1g (sat 2.7g,mono 3.4g,poly 1g); CHOLESTEROL 39mg; CALCIUM 61mg; CARBOHYDRATE 11.2g; SODIUM 755mg; PROTEIN 27g; FIBER 2g; IRON 2.6mg

Cooking Light, JUNE 2009
"I tried this recipe from the June 2009 issue of Cooking Light. It has great flavor and is fairly easy to prepare and is perfect on a hot night."- Darcy