12 tender napa (Chinese) cabbage leaves or any sturdy lettuce leaves
How to Make It
To prepare rice powder, combine water and rice in a bowl. Let stand 1 hour. Drain and rinse rice with cold water; pat dry. Cook rice in a small nonstick skillet over medium-high heat 7 minutes, stirring constantly until lightly browned. Cool completely. Place rice in a spice or coffee grinder; process until rice resembles cornmeal. Set aside.
To prepare marinade, place peppercorns in pan over medium-high heat, and cook for 3 minutes, stirring constantly or until toasted. Place peppercorns in spice or coffee grinder; process until ground. Combine ground pepper, 1 teaspoon salt, garlic, pineapple juice, and the steak in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Remove steak from bag, reserving the marinade. Place steak on a broiler pan coated with cooking spray. Broil 16 minutes or until desired degree of doneness, turning and basting with reserved marinade after 8 minutes. Cut the steak diagonally across grain into thin slices. Cut slices crosswise into thin slivers. Combine steak and lime juice in a large bowl. Add rice powder, mint, and next 8 ingredients (mint through 1/2 teaspoon salt), and toss well. Spoon 1/3 cup steak mixture into each cabbage leaf.