1 lb. flank steak or sirloin steak

1/3 cup soy sauce

2 Tablespoons Shaoxing wine (or dry sherry)

1 Tablespoon brown sugar

3 cloves of garlic, minced

1 Tablespoon minced ginger

1 Tablespoon cumin powder

1/4 teaspoon ground black pepper

3 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

10-12 romaine lettuce leaves


  1. Combine the steak, Shaoxing wine, brown sugar, garlic, ginger, cumin powder, and ground black pepper in a zip lock bag. Squeeze out as much air as possible and seal. Massage the bag a few times.
  2. Let the steak marinate at room temperature for 30 minutes to one hour.
  3. Preheat oven to 375˚F.
  4. Heat a cast iron pan over medium heat until hot. Add in the Pompeian Organic Robust Extra Virgin Olive Oil and steak. Sear both sides until golden brown, about 2 minutes per side. Remove and discard any charred bits that come from the marinade residue with a pair of tongs.
  5. Transfer the pan into the oven and cook the steak until it reaches the desired doneness. 130˚F for medium rare and 140˚F for medium well.
  6. Let the steak cool for a few minutes before slicing it into bite-size pieces.
  7. Add the steak, sliced shallot, and pepper onto the lettuce leaves and assemble like you would a taco.