Recipe

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• 12 oz flank steaks
• 1 tbsp chili sauce
• 1 jalapeno, thinly sliced
• 2 tbsp 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

• 1 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.
• 2 Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
• 3 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.
• 4 Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.