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Grilled Beef Fajitas, Vietnamese Style

1 stalk lemongrass minced, or grated zest of 1 lime
3 T fresh lime juice
3 T fish sauce
1 T sugar
1 Jalapeno pepper, minced
1 t pepper
1/4 c olive oil
2 t minced garlic
1 sm red onion sliced paper thin

1 med bell pepper
2 c shredded romain lettuce
2 plum tomatoes, cored, seeded, diced
1/4 c fresh cilantro
1/3 c shredded mint leaves

12-8 inch tortillas
4-6 oz skirt steaks
salt
pepper
2 T olive oil
2 t minced garlic
1 lg avocado

In a small bowl whisk together all dressing ingredients. Cover
and set aside. Place bell pepper directly on a gas burner and
blacken it and peel. Core, seed and cut into 1/4 inch wide strips.
Warm tortillas. Heat grill, or BBQ. Season steaks with salt and
pepper. In a small bowl combine oil and garlic, and brush both
sides with mixture. Grill until medium rare and slice across the
grain. Add meat to salad mix. Pour dressing over and toss gently
to coat. Put onto a serving platter. Cut avocado into 1.4 inch
slices and put onto a plate. Place a portion of the salad on a
tortilla, along with a few slices of avocado, roll up and eat.

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