Vietnamese grilled steak wraps

1 1/2  pounds        beef flank steak
                        grated peel of 2 lemons
                        juice of 2 lemons
   6      tablespoons   sugar -- divided
   2      tablespoons   dark sesame oil
   1 1/4  teaspoons     salt -- divided
     1/2  teaspoon      black pepper
     1/4  cup           water
     1/4  cup           rice vinegar
     1/2  teaspoon      crushed red pepper
   6                    flour tortillas (8 inch)
   6                    lettuce leaves
     1/3  cup           fresh mint leaves
     1/3  cup           fresh cilantro leaves
                        star fruit slices
                        red bell pepper strips
                        orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice,
 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in 
medium bowl. Add beef; toss to coat. Cover and refrigerate at least 
30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 
1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes 
without stirring until syrupy. Stir in crushed red pepper; set aside. 
Remove beef from marinade; discard marinade. Thread beef onto metal 
or wooden skewers. (Soak wooden skewers in hot water 30 minutes to 
prevent burning.) Grill beef over medium-hot briquets about 3 minutes 
per side until cooked through. Grill tortillas until hot. Place 
lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar 
mixture. Roll tortillas to enclose filling. Garnish with star fruit, 
bell pepper and orange peel strips. Makes 6 wraps. Each wrap: 366 cal;
 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by 
Kingsford.