Name: Vietnamese Grilled Steak Wraps
Ingredients: 1 1/2 lb Beef flank steak; Grated peel of 2 lemons; Juice of 2 lemons; 6 tb Sugar; divided; 2 tb Dark sesame oil; 1 1/4 ts Salt; divided; 1/2 ts Black pepper; 1/4 c Water; 1/4 c Rice vinegar; 1/2 ts Crushed red pepper; 6 Flour tortillas (8 inch); 6 Lettuce leaves; 1/3 c Fresh mint leaves; 1/3 c Fresh cilantro leaves; Star fruit slices; Red bell pepper strips; Orange peel strips

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CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits	Vietnamese	Beef, Grills, Sandwiches	6	Servings

INGREDIENTS

1 1/2	lb	Beef flank steak
		Grated peel of 2 lemons
		Juice of 2 lemons
6	tb	Sugar; divided
2	tb	Dark sesame oil
1 1/4	ts	Salt; divided
1/2	ts	Black pepper
1/4	c	Water
1/4	c	Rice vinegar
1/2	ts	Crushed red pepper
6		Flour tortillas (8 inch)
6		Lettuce leaves
1/3	c	Fresh mint leaves
1/3	c	Fresh cilantro leaves
		Star fruit slices
		Red bell pepper strips
		Orange peel strips

INSTRUCTIONS

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 1/4 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@prodigy.com (MRS LYNN P THOMAS) on Jul 18, 1997

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