Ingredients:

1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallots
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated

Method:

Preheat grill to medium-high.

Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium.

Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'