Fire + Meat = Good

It is a cold and dreary, rainy day outside. So what better day to tell you all about a nice recipe for the bbq?

I have a nice gas bbq. Four burners, a side burner, a good sized grilling surface, in need of cleaning. Lots of room for my grill basket full of marinated flank steak, part of the Vietnamese Grilled Steak Wraps.

Now this recipe came from a cookbook I've had for a few years, a gift from one of my children, but rarely used. The recipes are supposed to be used with a charcoal bbq, preferably one lit with Kingsford briquets, but I like my gas grill. Some decent enough recipes in it, but recipes that might be a bit adventurous for some of my eaters. I love the idea of stuffed cheese burgers, but could never get away with one that had chopped, canned black olives in it. So this book has largely sat unused, on my shelf, for quite awhile.

The steak was the filling for the homemade tortillas I made with my youngest child. It had been marinated, then grilled, then served with some fresh herbs and a syrupy sauce, wrapped in the tortillas. The meat was tasty and tender, though not authentic Vietnamese. Everyone enjoyed the meat and the tortillas, but the fresh herbs were pulled out of the children's wraps, to be left limping at the sides of their plates.

Vietnamese Grilled Steak Wraps
From Great Barbecues with Kingsford

1 beef flank stead(about 1 1/2 pounds)
grated peel and juice of 2 lemons (or limes)
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 (8 inch) flour tortillas - we used more than that
6 red leaf lettuce leaves - or one for each tortilla you use
1/3 cup lightly packed fresh mint leaves
1/3 cup lightly packed fresh cilantro leaves

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 sugar and salt in a small sauce pan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in red pepper then set aside.

Remove beef from marinade; discard marinade. Thread beef onto metal or soaked wooden skewers (I skipped this part and used my grill basket instead.) Lightly oil hot grill to prevent sticking. Grill beef over medium-hot heat, about 3 minutes per side, until cooked through. Warm tortillas over grill.

Place lettuce, beef, mint and cilantro on tortillas, drizzle with vinegar mixture. Roll tortillas to enclose filling.