Photo: Jennifer Causey; Styling: Claire Spollen
To add another bright touch to these sweet and spicy wraps, serve with fresh lime wedges and fresh cilantro.
Serves 4 (serving size: 2 wraps)
1. Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Sprinkle steak with 1/4 teaspoon salt and pepper. Place steak in pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with 1/4 teaspoon salt.
2. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 2 minutes, stirring constantly. Sprinkle with remaining 1/4 teaspoon salt.
3. Heat rice according to package directions. Combine rice and 2 tablespoons sauce in a bowl; toss to combine. Divide rice evenly among cabbage leaves. Top evenly with steak and onions. Combine remaining 2 tablespoons sauce and water in a small bowl, stirring with a whisk; drizzle evenly over wraps.