Yield
Makes 8 servings
Photo: Becky Luigart-Stayner; Styling: Annette Joseph

How to Make It

Step 1

Place steaks in a large zip-top plastic freezer bag. Whisk together fish sauce and next 7 ingredients. Stir in red onion, and pour mixture over steaks in freezer bag. Seal and chill 8 to 24 hours, turning once.

Step 2

Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade.

Step 3

Grill steaks 7 to 8 minutes on each side or to desired degree of doneness, turning every 3 to 5 minutes. Cover loosely with aluminum foil, and let stand 10 minutes.

Step 4

Cut steaks diagonally across the grain into thin strips, and serve in warm flour tortillas with Vietnamese Dipping Sauce and desired toppings.

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