Vietnamese grilled steak wraps
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef flank steak |
| Grated peel of 2 lemons | ||
| Juice of 2 lemons | ||
| 6 | tablespoons | Sugar; divided |
| 2 | tablespoons | Dark sesame oil |
| 1¼ | teaspoon | Salt; divided |
| ½ | teaspoon | Black pepper |
| ¼ | cup | Water |
| ¼ | cup | Rice vinegar |
| ½ | teaspoon | Crushed red pepper |
| 6 | Flour tortillas (8 inch) | |
| 6 | Lettuce leaves | |
| ⅓ | cup | Fresh mint leaves |
| ⅓ | cup | Fresh cilantro leaves |
| Star fruit slices | ||
| Red bell pepper strips | ||
| Orange peel strips | ||
Directions
Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes.
Combine water, vinegar, remaining 4 tablespoons sugar and ¼ teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps. Each wrap: 366 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by Kingsford.
Recipe by: Great Barbecues Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Jul 18, 1997