Korean-style BBQ Rib Lettuce Wraps + Pont de Chevalier Sauvignon Blanc

Korean-style BBQ Rib Lettuce Wraps
Knights Bridge Pont de Chevalier Sauvignon Blanc

Serves: 6
Inactive time: 8 – 24 hours
Prep time: 45 minutes
Cook time: 30 minutes

Start this Korean-style BBQ early in the day or the night before with an easy marinade. Then, while the rice is cooking, prepare the salad garnishes and grill the rib eye. Once assembled, these wraps are perfect for enjoying alongside our crisp, lively Pont Sauvignon Blanc.

Ribeye
2 lbs ribeye, cut into ½ in. strips
½ cup soy sauce
1 ½ tbsp. Sesame oil
1 ½ tbsp. raw sugar
2 tbsp. Sesame seeds
1 tsp. freshly ground Black pepper
1 can stout beer (12 - 15 oz)
4 cloves garlic, minced
2 scallions, minced

Accompaniments
1 cup Sushi rice, cooked per package instructions
1 fresh pineapple, peeled, cored and cut into 1-inch rings
12 firm leaves Romaine lettuce
1 Jalapeno pepper, sliced very thin
1 scallion, sliced thin
4 – 5 mint leaves, sliced into thin ribbons
1 cup Cilantro sprigs
3 Radishes, sliced very thin
2 Rainbow carrots, shaved very thin

Method
Combine all ingredients and marinate 8 hours or overnight in an airtight container. Make sushi rice; while rice is cooking, prep all fresh accompaniments. Preheat an outdoor grill to medium-high heat. Remove ribs from the marinade and cook on preheated grill, 3 to 4 minutes per side. Once ribs are finished, sprinkle pineapple slices with sea salt and grill 3 minutes per side. To assemble wraps, place lettuce on plate, spoon rice on each wrap, place one piece of grilled ribeye and a pineapple wedge on rice, then top with remaining fresh accompaniments. Serve with a chilled glass of 2019 Knights Bridge Pont de Chevalier Sauvignon Blanc.