Thai beef salad wraps recipe

Ingredients

• 1 lb (500 g) flank steak (you can also use top sirloin or skirt steak)
• ½ cup (125 ml) pineapple juice
• Salt
• 1 tablespoon high-heat cooking oil
• 1 head leafy lettuce
• 1 large cucumber, thinly sliced
• 1 large tomato, sliced in half, watery seeds scooped out and sliced into thin wedges
• ¼ red onion, very thinly sliced Handful of fresh mint

• ½ to 1 teaspoon finely minced chilli pepper of your choice
• 1 clove garlic, finely minced
• 2 tablespoons minced fresh cilantro (coriander) stems
• 1½ tablespoons sugar
• 2 to 4 tablespoons fish sauce
• 5 tablespoons freshly squeezed lime juice (about 2 to 3 limes)

1. Marinate the flank steak in the pine-apple juice for 30 minutes to 1 hour (no longer than 1 hour).
2. In the meantime, whisk together the ingredients for the Dressing. Start with 2 tablespoons of fish sauce and taste and add the rest as needed. To lessen the intensity of the Dressing, add 1 teaspoon of water.
3. Pat the steak very dry and season with salt. Set a large frying pan on high heat. When the pan is hot, pour in the oil and swirl to coat. Add the steak and grill to medium-rare, about 3 to 5 minutes each side, depending on thickness of your steak. Let rest on cutting board for 10 minutes and slice across the grain into thin, 1/4-inch (6-mm) strips.
4. Assemble the salad wraps by filling each lettuce leaf with cucumbers, tomatoes, onions, a few slices of beef and top with fresh mint.