Sommelier Lindsey Thomas, of Pappas Bros Steakhouse in Houston recommends the Korean Beef Ssam Lettuce as the perfect pairing with an off-dry to sweet Riesling, so incredibly well with the complexity of the sweet, spicy, savory flavors found in this dish.


This recipe is courtesy of Beef Loving Texans.



  • 1 ½-2 lbs. Flank Steak
  • 2 heads bibb lettuce, leaves separated and washed

Marinade Ingredients

  • 1 cup apple juice
  • ½ cup pineapple juice
  • ½ cup soy sauce
  • 1 white onion, thinly sliced
  • ½ Tbsp. toasted sesame oil
  • 1 Tbsp. honey

Ssamjang Dipping Sauce Ingredients

  • 2 Tbsp. Korean seasoned soybean paste (doenjang) or red miso paste
  • 2 Tbsp. Korean chili paste (gochujang)
  • 1 Tbsp. toasted sesame oil
  • ½ tsp. soy sauce
  • 1/4 tsp. salt
  • 1 Tbsp. honey
  • 1 Tbsp. rice wine vinegar
  • 4 garlic cloves, minced
  • 1 tsp. toasted sesame seeds

Suggested Toppings

  • Steamed rice
  • Kimchi
  • Spicy cucumber salad
  • Bean sprout salad



  1. Combine marinade ingredients in a food safe plastic bag. Add Flank Steak and marinate for 30 minutes to 24 hours.
  2. Preheat gas or charcoal grill to 400℉. Remove meat and discard marinade. Lightly season Flank Steak with salt and pepper. Place steak on oiled grates and grill for approximately 5-6 minutes on each side, flipping only once. Cook until steak reaches an internal temp of 145℉ in the thickest part of the steak. Transfer the steak to a platter and allow to rest for 5-10 minutes before slicing against the grain.
  3. While the steak is resting, whisk all dipping sauce ingredients together adding small amounts of hot water until sauce has reached desired consistency.
  4. Fill bibb lettuce cups with steak and top with ssamjang and desired toppings.

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