Vietnamese Steak Wraps

These are really yummy - good, vibrant flavour and not difficult to make at all. Does not include marinating time of at least 1 hour.

• Ready In: 25 mins
• Yields: 6 wraps

Ingredients

• 1 1⁄2 lbs  flank steaks
• 2  lemons, juice and rind of
• 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 flakes
• 6 (8 inch)  flour tortillas
• 6  lettuce leaves
• 1  small red onion, halved and thinly sliced
• 1⁄3 cup fresh mint leaves
• 1⁄3 cup fresh cilantro leaves

Directions

1. Cut beef across the grain in 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 1 hour.
2. 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.
3. Remove beef from marinade; discard marinade.
4. Thread beef onto metal or wooden skewers (soak wooden skewers in hot water 30 minutes to prevent burning); grill beef over medium-hot briquette about 3 minutes per side until cooked through.
5. Grill tortillas until hot.
6. Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
7. Note: You can also grill these under a preheated broiler or flash-fry.