Made just for two, these lettuce wraps offer spicy heat and bold flavor all thanks to the gochujang sauce.

Gochujang Steak Lettuce Wraps

Pat steak dry with paper towels. Generously season both sides with salt and pepper. Let stand at room temperature for 15 to 30 minutes.

Preheat charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Whisk together gochujang sauce, oil, rice vinegar, lime juice, and garlic in a small bowl. Transfer 3 tablespoons sauce mixture to another small bowl to use for basting. Stir mayonnaise into remaining sauce mixture; cover and chill until ready to serve.

Grill steak for 6 to 8 minutes or until steak reaches 130 degrees for medium-rare doneness, turning halfway through and brushing often with gochujang basting sauce mixture. Transfer steak to a clean cutting board. Loosely cover with foil; let rest for 5 minutes. Thinly slice steak across the grain, then into bite-size pieces.

To serve, arrange 6 stacks, 2 lettuce leaves each, on a serving platter. Top with cabbage, steak, radishes, and green onions. Drizzle with the mayonnaise-gochujang sauce. Sprinkle with sesame seeds and serve with lime wedges, if desired.