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. Makes 6 wraps. Each wrap: 366 cal; 25g fat. Typed by
Lynn Thomas dcqp82a. Source: Great Barbecues by
Kingsford.

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