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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are really yummy - good, vibrant flavour and not difficult to make at all. Does not include marinating time of at least 1 hour. 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.
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