YOU’LL NEED
12 oz flank, skirt, or sirloin steak
Salt and black pepper to taste
1 Tbsp hot sauce (we like Sriracha)
2 Tbsp fish sauce
Juice of lime, plus wedges as garnish
1 jalapeño pepper, thinly sliced
1⁄2 red onion, thinly sliced
1⁄2 cup chopped fresh cilantro
1 carrot, grated
1 head Bibb lettuce, leaves separated
HOW TO MAKE IT
Heat the grill to hot or heat a grill pan over high heat for at least 5 minutes.
Season the steak with salt and pepper and toss it onto the grill.
Cook for about 4 minutes on each side, until it’s firm but yielding to the touch. Let it rest for 5 minutes.
Combine the hot sauce, fish sauce, and juice of 1 lime in a small saucepan over low heat.
Slice the steak thinly (if it’s flank or skirt steak, be sure to cut across the grain) and drizzle half of the warm sauce over it.
Set out the jalapeño and onion slices, cilantro, carrot, and lettuce, along with the lime wedges and sauce.
Use the leaves like tortillas to wrap up the steak slices with the other ingredients.
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