Grilled beef fajitas vietnamese style

4 Servings

Ingredients

Quantity Ingredient
1 Stalk lemongrass minced; or-
1 Lime; grated zest of
3 tablespoons Fresh lime juice
3 tablespoons Fish sauce (or light soy)
1 tablespoon Sugar
1 Jalapeno pepper; minced
¼ cup Olive oil
2 teaspoons Minced garlic
1 small Red onion; sliced paper thin
1 medium Bell pepper
2 cups Shredded romain lettuce
2 Plum tomatoes; cored, seeded, diced
¼ cup Fresh cilantro
⅓ cup Shredded mint leaves
12 (8-inch) tortillas
4 (6-oz) skirt steaks
Salt and pepper to taste
2 tablespoons Olive oil
2 teaspoons Minced garlic
1 large Avocado

Directions

CHILE DRESSING

1 ts P

SALAD MIX

FAJITAS

In a small bowl whisk together all dressing ingredients. Cover and set aside. Place bell pepper directly on a gas burner and blacken it and peel.

Core, seed and cut into ¼ inch wide strips. Warm tortillas. Heat grill, or BBQ. Season steaks with salt and pepper. In a small bowl combine oil and garlic, and brush both sides with mixture. Grill until medium rare and slice across the grain. Add meat to salad mix. Pour dressing over and toss gently to coat. Put onto a serving platter. Cut avocado into ¼ inch slices and put onto a plate. Place a portion of the salad on a tortilla, along with a few slices of avocado, roll up and eat..

From "Cooking Under Wraps" by Nicole Routhier.

NOTE: also has a recipe for "Grilled Chicken Fajitas, Thai style." in the same book.

AT986@...

(WARD TOMLINSON)

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