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Wrap Steak

1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar -- divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt -- divided
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)
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 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.

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