Vietnamese Steak Wraps

• 1 1/2 lbs flank steaks
• 2 lemons, juice and rind of
• 6 tablespoons sugar, divided
• 2 tablespoons dark sesame oil
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1/4 cup water
• 1/4 cup rice vinegar
• 1/2 teaspoon crushed red pepper flakes
• 6 (8 inch) flour tortillas
• 6 lettuce leaves
• 1 small red onion, halved and thinly sliced
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves

1. Cut beef across the grain in thin slices; combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl; add beef; toss to coat; cover and refrigerate at least 1 hour.
2. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil; boil 5 minutes without stirring until syrupy; stir in crushed red pepper; set aside.
3. Remove beef from marinade; discard marinade.
4. Thread beef onto metal or wooden skewers (soak wooden skewers in hot water 30 minutes to prevent burning); grill beef over medium-hot briquette about 3 minutes per side until cooked through.
5. Grill tortillas until hot.
6. Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
7. Note: You can also grill these under a preheated broiler or flash-fry.

flank steaks, lemons, sugar, dark sesame oil, salt, black pepper, water, rice vinegar, red pepper, flour tortillas, red onion, mint leaves, fresh cilantro

Taken from www.food.com/recipe/vietnamese-steak-wraps-112911 (may not work)