Categories: Sandwiches

Ingredients

• Peanut Sauce:
• 1/2 cup creamy peanut butter
• 1/2 cup canned coconut milk
• 1/4 cup fresh lime juice
• 1 tsp fish sauce
• 1/2 tsp chili oil
• 2 garlic cloves, grated
• 1-inch piece ginger, grated
• Salad:
• 1/4 cup fresh lime juice
• 1 tbsp. olive oil
• 1 tsp sugar
• 1 tsp fish sauce
• 1 tsp chili oil
• 4 radishes, cut into thin sticks
• 1 cup shredded carrots
• 2 romaine lettuce hearts, shredded
• 2 scallions, thinly sliced
• 1/2 cup fresh cilantro
• Wraps:
• 2 skirt steaks, each cut crosswise into 3 pieces
• Kosher salt and black pepper, to taste
• 12 8-inch tortillas

Directions

1. Preheat a grill to medium high. For the peanut sauce: Combine the peanut butter, coconut milk, lime juice, fish sauce, chili oil, garlic and ginger in a blender and puree until smooth. Pour into a medium bowl and set aside for topping.

2. For the salad: Whisk the lime juice, olive oil, sugar, fish sauce, and chili oil in a large bowl.

3. Add the radishes, carrots, lettuce, scallions and cilantro to the dressing and toss to combine.

4. For the wraps: Season the steak with salt and pepper. Grill 5 to 6 minutes per side for medium. Remove to a cutting board and let rest for 10 minutes.

5. Grill the tortillas until marked, about 2 minutes per side.

6. Slice the steak against the grain. Serve the steak and salad in the tortillas. Drizzle with the peanut sauce.

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