Recipe: Vietnamese Grilled Steak Wraps

VIETNAMESE GRILLED STEAK WRAPS

1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar, divided use
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided use
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 flour tortillas (8 inch)
FOR SERVING:
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices (for garnish)
red bell pepper strips (for garnish)
orange peel strips (for garnish)

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 briquettes about 3 minutes per side until cooked through. Grill tortillas until hot.

TO SERVE:
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
Source: Great Barbecues by Kingsford