Vietnamese Beef Lettuce Wraps

This is a refreshing dinner on a warm summer night. The lettuce wraps are crunchy and the beef is tender. I usually serve these with store bought potstickers or rice on the side . The recipe for the Oriental Flank Steak comes from the Houston Junior League Cookbook, Stop and Smell the Rosemary.

Ingredients:

1/2 c soy sauce

2 1/2 T brown sugar

2 T lemon juice

1 tsp ground ginger

1/2 tsp garlic salt

2 lb. flank steak

1 head green leaf lettuce

cilantro sprigs

fresh basil, mint (optional)

shredded carrots and/or sliced cucumbers

crushed peanuts or cashews

1 jar of Asian peanut sauce (any brand)

Combine marinade: soy sauce, brown sugar, lemon juice, ginger and galice salt in shallow dish. Place steak in dish, cover and marinate for 6-8 hours in the refrigerator. Bring to room temperature before cooking.

Wash lettuce and keep in whole pieces. Wash other vegetables. Arrange veggies on a platter and place in the center of the dining table. Put peanut sauce in a small ramekin for each person at their place on the table. (You might want to water down the peanut sauce just a tad if it seems too thick.) Place the crushed peanuts in another small bowl and set on the dining table.

Heat the outdoor grill on high. Cook steak 5 minutes on each side or until done. Can also be cooked in the oven on the broiler setting. Slice meat diagonally and serve it alongside the platter of vegetables. To make a lettuce wrap: lettuce, meat, veggies, peanuts, and peanut sauce. Roll the lettuce leaf together like a taco and take a bite. Crunchy and savory!