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

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