Using Angry Orchard Crisp Apple in the marinade adds layers of flavors and contrasting sweet and tart notes, and the slight acidity of the cider helps to tenderize the meat. The sweet apple flavors complement the savory notes of the marinade.

Makes 8 Servings

Ingredients (marinade):

• ½ cup Angry Orchard Crisp Apple
• 1lb thinly sliced beef ribeye
• 1 small onion, baseball sized, pureed
• 4 cloves of minced garlic
• 2 Teaspoons minced ginger
• 2 Each green onions sliced thin
• 2 Tablespoons soy sauce
• 2 Tablespoons dark brown sugar
• 1 Teaspoon finely ground black pepper
• 1 Tablespoon roasted sesame oil

Ingredients (sauce):

• 2 Teaspoons Angry Orchard Crisp Apple
• 1/4 Cup kochujang (red pepper paste)
• 1/3 Cup daenjang (soybean paste)
• 7 cloves of minced garlic
• ½ Cup minced sweet onion
• 1 Each jalapeno pepper minced
• 2 Tablespoons rice wine
• 1 Tablespoon rice syrup
• 1 Tablespoon roasted sesame oil

Ingredients (shell and filling):

• 8 fresh butter lettuce leaves
• Steamed rice
• Thinly sliced green onions
• Kimchi
• Sliced raw garlic

Directions:

1. Combine all ingredients for marinade in a large zip loc freezer bag.
2. Work marinade into meat and coat evenly. Squeeze air from the bag and seal. 3. Place bag in refrigerator for 24 hours.
3. To prepare the sauce, place all ingredients except the cider in a food processor. Pulse together into a smooth paste.
4. Add the cider and pulse to combine. Remove from bowl and reserve. (The sauce can be made up to 3 days in advance).
5. Remove meat from marinade and warm to room temperature.
6. Heat a large cast iron pan on the grill over high heat (can also be done inside on a stove).
7. Once pan is very hot, add the meat and spread it out to create one even layer in the pan.
8. Turn the heat off from the pan and allow meat to sear on one side while steaming on the top. After approximately 2 minutes, cook meat on other side for a total cooking time of only 3-4 minutes.
9. Remove meat to a platter. Assemble the wraps by taking 1 leaf of butter lettuce, spooning a small dollop of sauce on the leaf and topping it with approximately 2oz. of meat.
10. Customize wraps with the addition of cooked rice, raw garlic, sliced green onions, and/or kimchi.