Ingredients

Marinade:

• 2 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 2 tablespoons reduced-sodium or regular soy sauce
• 1 tablespoon minced fresh ginger
• 1 beef top round steak, cut 3/4-inch thick (about 1 pound)
• 2 baby bok choy, cut lengthwise in 1/2
• 4 spinach sandwich wraps or tortillas (8 to 10-inch diameter)

Spicy Peanut Mayonnaise:

• 2 tablespoons reduced fat or regular mayonnaise
• 2 tablespoons finely chopped dry roasted peanuts
• 1 1/2 teaspoons minced fresh ginger
• 1 to 1 1/2 teaspoons chili-garlic paste
• 3/4 teaspoon reduced-sodium or regular soy sauce
• 3/4 teaspoon rice wine vinegar
• 1/2 teaspoon dark sesame oil

Directions

Notes

Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steak, covered, 10 to 11 minutes for medium-rare doneness, turning occasionally. Do not overcook.

Cook's Tip: One cup thinly sliced fresh cucumber or 2 grilled medium zucchini, cut lengthwise into quarters may be substituted for baby bok choy. Grilled zucchini quarters, over medium ash covered coals, 8 to 10 minutes, turning once,

Cook's Tip: 1 to 1 1/2-pounds beef skirt steak may be substituted for top round steak. Grill, uncovered, over medium, ash-covered coals 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium-rare to medium doneness. Carve steak diagonally across the grain into thin slices.