For the steak marinade:
*You may substitute bottled teriyaki sauce.
1/3 cup gluten-free soy sauce
2 tsp. chopped garlic
5 tsp. chopped ginger
5 Tbs. coconut palm sugar
1½ Tbs. local honey
1¼ cups cold water, divided
2 Tbs. cornstarch
Combine the soy sauce, garlic, ginger, palm sugar, honey, and a cup of water in a saucepan over medium heat and bring to a boil.
Stir the cornstarch into the remaining quarter-cup of water until dissolved. Whisk the cornstarch solution into the soy sauce mixture in the saucepan and reduce the heat to low. Cook until the marinade thickens enough to coat a spoon, three to four minutes. Cool to room temperature.
For the wraps:
1 lb. flank steak
1 (3.75 oz.) package rice or cellophane noodles
6 scallions
1/8 tsp. sesame oil
2 Tbs. fresh lime juice
1/4 cup mayonnaise
Sriracha
1 head Boston or butter lettuce leaves, washed and patted dry
1/3 cup shredded carrot
1 ripe mango, cut in thin strips
1 package crispy onions, French’s brand or other (*omit to make gluten-free)
1/3 cup fresh mint leaves
1/3 cup fresh basil leaves
1/4 cup chopped cilantro
8 lime wedges
Put the steak and marinade in a baking dish or resealable plastic bag and refrigerate for at least one hour or up to four hours. Before grilling, remove the steak from the refrigerator and leave it in the marinade until it comes to room temperature.
Prepare a hot grill. Grill the steak for around seven minutes on each side for medium-rare (the thickness of the steak may cause grilling time to vary). Use an instant-read thermometer to ensure the meat is cooked the way that you want: approximately 132°F for rare, 135°F medium-rare, and 140°F medium. The steak will continue to cook a little after it is removed from the grill.
Transfer the steak to a cutting board, cover it lightly with foil, and let it rest for 10 minutes. Slice the steak against the grain in thin strips.
While the steak rests, cook the noodles until tender according to the package instructions. Make an ice bath in a bowl of equal parts ice and water. Put the noodles in the bath to stop them from cooking further. Drain.
Cut three scallions into thin strips and chop the remaining three. Combine the chopped scallions, sesame oil, and lime juice in a large bowl. Add the noodles and toss.
Mix the mayonnaise with Sriracha, to taste, to make a spicy sauce.
To serve: Fill the lettuce leaves with slices of steak, slices of scallion, shredded carrot, mango, crispy onions, mint, and basil. Garnish with spicy mayonnaise, cilantro, and a squeeze of lime. Add the noodles to the lettuce leaves or serve them on the side.
