Prep 5 mins
Cook 15 mins
A light, healthy variation on wraps.
- 12 ounces flank steaks or 12 ounces skirt steaks or 12 ounces sirloin steaks
- 1 tablespoon chili sauce
- 1 jalapeno, thinly sliced
- 2 tablespoons fish sauce
- 1⁄2 red onion, thinly sliced
- 1 pinch salt
- 1 pinch pepper
- 1 lime, cut into wedges
- 1⁄2 cup fresh cilantro
- 1 carrot, peeled and grated
- 1 head bibb lettuce, washed and dried, leaves separated
- Heat a grill or pan over high heat. Season the beef with salt, pepper and place on grill or in pan. Cook on each side for about 4 minutes. It should be firm but yielding to the touch. Let cool for 5 minutes.
- Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
- Slice the steak thinly. If is skirt or flank, cut against the grain. Drizzle warm sauce over the slices. Set out the beef, lettuce, jalapeño, onion slices, cilantro, and carrots.
- Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.
Totally enjoyed this dish...I did use a chili paste instead of the sauce and omitted the carrot because I didn't have any...loved the busy part of eating this...I also just heated the sauce in the microwave...I will be making these again...thanks for posting it...:)
Made this as written and it made for a delicious meal. I did add some garlic (love garlic and I always add to my asian food). Next time I would just as soon stir fry sliced steak and add some grated carrots and maybe some sliced onion and diced celery and then add the sauce and serve with the lettuce. (It's just my odd preference). Still a wonderful dish and I will be making this again. Thank you! Made for Fall Pick a Chef 2009.