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Directions
On medium plate, place the leaf lettuce and set aside. Meanwhile, grill flank steak to desired doneness (140 degrees F for medium-rare), about 10 minutes. Slice across the grain into 1/4-inch wide strips.
In a medium bowl, add grilled beef, lime juice and fish sauce or salt. Mix together. Add sugar, chilies, onion, tomato, cucumber and green onion, mix well.
Place mixture on bed of lettuce. Garnish with cilantro and basil.
Texas Beef Council
Founding Chef Annie Wong, Liberty Noodles
www.txbeef.org
Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.
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