Grilled Beef Fajitas, Vietnamese Style

By kiwill

Ingredients

• === CHILE DRESSING ===
• 1 lemon grass stalk -- minced
• = (or grated zest of 1 lime)
• 3 tablespoons fresh lime juice
• 3 tablespoons fish sauce or light soy sauce -- see * Note
• 1 tablespoon granulated sugar
• 1 jalapeño pepper -- minced
• 1 teaspoon freshly-ground black pepper
• 1/4 cup olive oil
• 2 teaspoons minced garlic
• 1 small red onion -- sliced paper-thin
• === SALAD MIX ===
• 1 medium green or red bell pepper
• 2 cups shredded romaine lettuce
• 3 plum tomatoes -- cored, seeded,
• and finely diced
• 1/4 cup chopped fresh cilantro leaves
• 1/3 cup 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 olive oil
• 2 teaspoons minced garlic
• 1 large avocado
• 12 flour tortillas - (8" dia)

Details

Servings 6

Preparation

Step 1

* 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.

Comments: If you're in no hurry to leave the kitchen, try this exotic take on fajitas. It tosses ingredients in a Vietnamese-style dressing.