2 large pieces of Texas green leaf lettuce
1/2 pound Texas flank steak
2 T. lime juice (bottled or freshly squeezed)
2 T. fish sauce or 1/4 tsp. salt
1/4 tsp. sugar
1/4 cup fresh Texas jalapenos, diced or ground chilies
1/4 cup Texas red onions, sliced
1 medium Texas Roma tomato cut into wedges
1/4 cup Texas cucumber, sliced
1/8 cup Texas green onion, diced
1 tsp. Texas cilantro
2 sprigs Asian basil

On medium plate, place the leaf lettuce and set aside. Meanwhile, grill flank steak to desired doneness (140 degrees F for medium-rare), about 10 minutes. Slice across the grain into 1/4-inch wide strips.

In a medium bowl, add grilled beef, lime juice and fish sauce or salt. Mix together. Add sugar, chilies, onion, tomato, cucumber and green onion, mix well.

Place mixture on bed of lettuce. Garnish with cilantro and basil.

Texas Beef Council
Founding Chef Annie Wong, Liberty Noodles
www.txbeef.org

Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.