Vietnamese Grilled Steak Wraps |
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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs beef flank steak |
2 lemons, grated peel and juice of |
6 tablespoons sugar, divided |
2 tablespoons dark sesame oil |
1 1/4 teaspoons salt, divided |
1/2 teaspoon black pepper |
1/4 cup water |
1/4 cup rice vinegar |
1/2 teaspoon crushed red pepper flakes |
6 flour tortillas (8 inch) |
6 lettuce leaves |
1/3 cup fresh mint leaves |
1/3 cup fresh cilantro leaves |
star fruit slices |
red bell pepper, strips |
orange strip |
Directions:
1. Cut beef across the grain into thin slices.
2. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
3. Add beef; toss to coat.
4. Cover and refrigerate at least 30 minutes.
5. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
6. Boil 5 minutes without stirring until syrupy.
7. Stir in crushed red pepper; set aside.
8. Remove beef from marinade; discard marinade.
9. Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
10. Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
11. Grill tortillas until hot.
12. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
13. Roll tortillas to enclose filling.
14. Garnish with star fruit, bell pepper and orange peel strips.
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