Makes 24 Wraps

Stir together the marinade ingredients in a small bowl. Set aside about 1/4 of the marinade.

Place the steak in a zippered plastic bag and pour the larger portion of the marinade over it. Seal and toss back and forth to distribute the marinade. Let sit at room temperature for 30 minutes while you prepare the grill.

Fire up the grill, bringing the heat to high (1 to 2 seconds with the hand test).

Drain the steak. Grill it over high heat for about 3 to 4 minutes per side, until well-seared on the surface but still pink at the center. Let the steak rest for 5 minutes.

Meanwhile, toss together the mango, onion, and lime juice in a medium bowl. Slice the steak across the grain very thinly, into strips no more than 1/4 inch in thickness. Cut the strips into thirds. toss the steak with the reserved marinade and arrange on a platter. Surround with a plate of lettuce leaves, the mango mixture, and the sesame seeds.

To assemble, let guests spoon about 1/4 cup of the steak onto each lettuce leaf. Top with portions of the mango mixture. Sprinkle with sesame seeds and enjoy.

Adding a Personal Signature
For those who don't eat red meat, substitute grilled chicken breast for the steak or even firm tofu, using the same marinade.

Replace the Asian marinade with one of these made with store bought sauces:

• Caribbean Jerk Sauce - Mix 3/4 cup of bottled jerk sauce with 1/4 cup lime juice.
• Bottled Balsamic Vinaigrette - Skip the sesame seed garnish.
• Piri Piri Sauce - Mix about 1/4 cup of bottled piri piri sauce, 1/4 cup lemon juice, and 1 tablespoon sugar. Substitute chopped peanuts for the sesame seeds.