Ingredients
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12 ounces skirt steaks or 12 ounces sirloin steaks
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1 tablespoon chili sauce
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1 jalapeno, thinly sliced
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2 tablespoons fish sauce
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1/2 red onion, thinly sliced
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1 pinch salt
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1 pinch pepper
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1 lime, cut into wedges
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1/2 cup fresh cilantro
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1 head bibb lettuce, washed and dried, leaves separated
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1 carrot, peeled and grated
Instructions
- 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.