This recipe comes from this months issue of Women’s Health Magazine. It reminds me of my favorite at P.F. Chang’s China Bistro…their lettuce wraps which are so good. But this recipe looks pretty easy!
I like it because it only has a few ingredients, quick enough to make on any night of the week.
12 oz. skirt steak or sirloin steak
1/2 TB chili sauce
1 jalapeno pepper, thinly sliced
1 TB. fish sauce
1/2 red onion, thinly sliced
You’ll also need:
limes, cut into wedges
1/2 cup chopped fresh cilantro
1 carrot, grated and peeled
1 head Bibb lettuce, washed and dried, leaves separated
1. Heat a grill or grill pan over high heat for at least 5 minutes. Meanwhile season the steak with salt and pepper. Cook until it’s firm, but yields to the touch (about 4 minutes per side). Remove from heat and set aside to rest for 5 minutes.
2. In a small sauce pan heat the chili sauce, fish sauce, and the juice of one of the limes over low heat.
3. Slice the steak thinly (cut against the grain) and drizzle half of the warm sauce over it. Set out the jalapeno slices, carrot, lettuce and remaining lime wedges and sauce, and build the wrap from there.
Makes 2 servings: Each serving is 290 calories, 8 grams of fat and 4 grams of fiber.