Beef Salad Wrap

In a medium bowl, whisk together 2 tbsp fish sauce, half of the 1/4 cup fresh lime juice, 2 tsp brown sugar, 2 minced garlic cloves, 1 finely minced lemongrass stalk, and half of the 1 minced Thai bird's eye chili to make the marinade.

Add the sliced 1 lb thinly sliced against the grain flank steak to the marinade, toss to coat, and refrigerate for at least 30 minutes, or up to 2 hours.

While the steak marinates, prepare the dressing by combining the remaining lime juice, fish sauce, Thai chili, 2 tsp rice vinegar, and brown sugar in a small bowl. Whisk until the sugar dissolves.

Heat a grill or large skillet over high heat. Add 1 tbsp vegetable oil if using a skillet.

Remove the steak from the marinade and cook for 2-3 minutes per side for medium-rare, or to your desired doneness.

Let the steak rest for 5 minutes, then slice thinly against the grain.

Warm the 2 large flour tortillas or rice paper wrappers slightly to make them more pliable, if using flour tortillas. If using rice paper wrappers, soak each in warm water for about 15 seconds until pliable.

To assemble the wraps, layer 2 cups torn butter lettuce or romaine, cooked steak, 1 thinly sliced cucumber, 1 thinly sliced red bell pepper, 1 julienned carrot, 1/2 cup fresh mint leaves, 1/2 cup chopped fresh cilantro, 1/4 cup Thai basil leaves, and 1/2 cup bean sprouts on each tortilla or wrapper.

Drizzle with the dressing and sprinkle with 1/4 cup crushed roasted peanuts.

To fold the wrap, fold in the sides, then roll up tightly from the bottom, enclosing the filling.

Cut each wrap in half diagonally and serve immediately.