Mango Chile Steak Summer Rolls

Ingredients:

• 1 Beef Flank Steak (about 1 pound), trimmed

Marinade:

• 1 tablespoon brown sugar
• 2 teaspoons Kashmiri Chile powder
• 2 teaspoons dried mango powder (amchur)
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground black pepper

Summer Rolls:

• 8 rice paper wrappers
• 8 butter lettuce leaves
• 2 scallions, thinly sliced
• 1/2 carrot, thinly sliced
• 1/2 cup ripe mango, thinly sliced
• 2 oz thin rice noodles, soaked until tender
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 1/2 cup red cabbage, thinly sliced

Mango Chile Dipping Sauce:

• 1/4 cup mango puree
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon granulated sugar
• 1 clove garlic, minced
• 1 bird’s eye Chile, minced

Cooking:

1. Preheat grill to medium-high heat; oil the grates.
2. Combine rub ingredients in small bowl.
3. Pat Flank Steak dry with paper towels. Sprinkle both sides evenly rub. Let stand 10 to 15 minutes.
4. Place steak in center grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill 5 to 7 minutes per side or for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium). Thinly slice steak.
5. Prepare dipping sauce by whisking together mango purée, fish sauce, lime juice, granulated sugar, garlic, and Chile in small bowl until the sugar dissolves. Set aside.
6. To assemble rolls, fill large bowl with warm water. Dip 1 rice paper wrapper into water a few seconds or just until moistened. Rice paper will be firm but will continue to soften during assembly. Place on work surface.
7. Lay lettuce leaf in center of wrapper; arrange small amount of mango, carrot, scallion, cilantro, soaked rice noodles, basil, and cabbage on top of lettuce. Add 2 to 3 slices of grilled Flank Steak, leaving 1-inch border on right and left sides. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients.
8. Cut each summer roll diagonally in half. Serve immediately with dipping sauce.

Nutrition:

Nutrition information per serving, 8 servings (1 roll): 188 Calories; 4.4 g Total Fat (1.6 g Saturated Fat; 0.0 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat); 36 mg Cholesterol; 881.0 mg Sodium; 22.0 g Total Carbohydrate; 1.5 g Dietary Fiber; 7.3 g Total Sugars; 3.3 g Added Sugars; 15.0 g Protein; 35.0 mg Calcium; 1.9 mg Iron; 322.0 mg Potassium; 0.0 mcg Vitamin D; 0.1 mg Riboflavin; 5.4 mg Niacin; 0.4 mg Vitamin B6; 0.8 mcg Vitamin B12; 114.0 mg Phosphorus; 2.4 mg Zinc; 14.3 mcg Selenium; 54.0 mg Choline