| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Vietnamese | Meat | 4 | Servings |
INGREDIENTS
| 1 | Stalk lemongrass minced | |
| or- | ||
| 1 | Lime, grated zest of | |
| 3 | T | Fresh lime juice |
| 3 | T | Fish sauce, or light soy |
| 1 | T | Sugar |
| 1 | Jalapeno pepper, minced | |
| 1 | t | P |
| 1/4 | c | Olive oil |
| 2 | t | Minced garlic |
| 1 | Red onion, sliced paper | |
| thin | ||
| 1 | Bell pepper | |
| 2 | c | Shredded romain lettuce |
| 2 | Plum tomatoes, cored | |
| seeded diced | ||
| 1/4 | c | Fresh cilantro |
| 1/3 | c | Shredded mint leaves |
| 12 | 8-inch tortillas | |
| 4 | 6-oz skirt steaks | |
| Salt and pepper to taste | ||
| 2 | T | Olive oil |
| 2 | t | Minced garlic |
| 1 | Avocado |
INSTRUCTIONS
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 1/4 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 1/4 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@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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