Vietnamese Grilled Steak Wraps
Yield
6 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, flank steak (london broil)
|
|
| 1 | x |
lemon zest
grated |
*
|
| 2 | each |
lemons
juiced |
|
| 6 | tablespoons |
sugar
divided |
|
| 2 | tablespoons |
sesame oil
|
|
| 1 ¼ | teaspoons |
salt
divided |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
rice vinegar
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 6 | each |
lettuce leaves
|
*
|
| ⅓ | cup |
mint leaves
|
*
|
| ⅓ | cup |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, flank steak (london broil)
|
|
| 1 | x |
lemon zest
grated |
*
|
| 2 | each |
lemons
juiced |
|
| 9E+1 | ml |
sugar
divided |
|
| 3E+1 | ml |
sesame oil
|
|
| 6.3 | ml |
salt
divided |
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
water
|
|
| 59 | ml |
rice vinegar
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 6 | each |
lettuce leaves
|
*
|
| 79 | ml |
mint leaves
|
*
|
| 79 | ml |
cilantro
|
|
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.
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.
