Tonight (and tomorrow, and wednesday most likely) was this recipe (via Julie) for chili and garlic pork belly beef flap steak. My steak was perfectly the right size, so I didn't have to change the recipe much. I had to add a bit more oil to cook it, since pork belly has a lot more fat than this. It came out well, although the steak is also less tender than thin sliced pork, so I had the issue that my lettuce leaves weren't really up to the task of holding the wrap together. They're definitely weaker than the cabbage that we used in Austin. I might just cheat and get some tortillas tomorrow, and eat it that way.
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