Recipe - Vietnamese Grilled Steak Wraps

1 One half pound Beef flank steak
Grated peel of 2 lemons
Juice of 2 lemons
6 tablespoon Sugar; divided
2 tablespoon Dark sesame oil
1 One fourth teaspoon Salt; divided
One half teaspoon Black pepper
One fourth cup Water
One fourth cup Rice vinegar
One half teaspoon Crushed red pepper
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 peel strips

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 One fourth 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
mediumhot 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