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Steak in Lettuce Rolls

['12 ounce flank (or hanger) steak', '1 large onion, sliced', '6 cloves garlic, chopped', '1 tablespoon chopped ginger', '1/2 cup low-sodium soy sauce', '1/4 cup apple juice', '2 tablespoons lemon juice', '2 teaspoons dark (toasted) sesame oil', '4 1/2 teaspoons sugar', '1 large bunch scallions, finely chopped', '2 red chiles, seeded and thinly sliced', '3 tablespoons rice vinegar', '2 tablespoons low-sodium soy sauce', '1 teaspoons dark (toasted) sesame oil', 'Vegetable oil cooking spray', '1 1/2 cups cooked brown rice', '3 tablespoons soybean paste (preferably Ssämjang)', '1 1/2 heads Bibb lettuce', 'leaves separated']

Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.

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