Grilled Beef Fajitas, Vietnamese Style

Recipe Ingredients

		Chile Dressing
1		Lemon grass stalk - minced
		= (or grated zest of 1 lime)
3 tablespoons	45ml	Fresh lime juice
3 tablespoons	45ml	Fish sauce or light soy sauce - see * Note
1 tablespoon	15ml	Granulated sugar
1		Jalapeño pepper - minced
1 teaspoon	5ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Red onion - sliced paper-thin (small)
		Salad Mix
1		Green or red bell pepper (medium)
2 cups	474ml	Shredded romaine lettuce
3		Plum tomatoes - cored, seeded,
		And finely diced
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves
1/3 cup	13g / 0.5oz	Finely-shredded fresh mint leaves
4		Beef skirt steaks - (6 oz ea)
		= (or 1 1/2 lbs flank steak)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Avocado (large)
12		Flour tortillas - (8" dia)

Recipe Instructions

* Note: Fish sauce is available in Asian markets. Routhier recommends the Squid or Tiparos brands.

To prepare Chile Dressing: In a small bowl, whisk together all dressing ingredients. Cover; set aside.

To prepare Salad Mix: Cut bell pepper in half lengthwise. Place, skin-side up, under a hot broiler; broil until skin blackens. Let stand for 5 minutes to cool. Hold pepper under cold running water and rub skin off. Pat dry, then core, seed and cut into 1/4-inch-wide strips. Place in a mixing bowl. Add lettuce, tomatoes, cilantro and mint; toss to mix. Cover and refrigerate until ready to serve.

Prepare a fire in an outdoor grill. Season steaks to taste with salt and pepper. In a small bowl, combine oil and garlic. Brush both sides of meat with the mixture. Grill steaks to desired degree of doneness, about 4 to 5 minutes per side for medium-rare. Remove steaks to a cutting board; let stand 5 to 10 minutes.

Holding a carving knife at a slight angle, slice steak across the grain into thin slices. Add steak to salad mix. Pour dressing over salad; toss gently to coat ingredients. Turn salad onto a serving platter.

Cut avocado in half lengthwise; remove pit. Peel, then cut the avocado into 1/4-inch-thick slices. Place avocado on a small plate.

To serve: Place a portion of the salad on a tortilla, along with a few slices of avocado. Roll up and eat out of hand.

This recipe yields 12 fajitas, enough for 6 light main-course servings.

Source:
Cooking Under Wraps: The Art of Wrapping Hors d'Oeuvres, Main - Courses and Desserts, by Nicole Routhier, (William Morrow, 1993)

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