Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Lettuce Tacos with Grilled Sesame Beef



Posts : 16600
Thanked : 807
Join date : 2013-01-12

Lettuce Tacos with Grilled Sesame Beef

Post by Lobo on Fri 05 Feb 2016, 9:33 pm

Lettuce Tacos with Grilled Sesame Beef

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 11 minutes
Servings: 4
In this high-impact marinade, each of the six ingredients plays an important role. Based on a Korean-style recipe, it embodies the Asian technique of layering flavors. Here, nutty sesame seeds and sesame oil combine with a host of salty, sweet and spicy ingredients to create a dish that’s complex in taste, but still simple in execution.

  • Printer Friendly Version

  • 126


  • 4 large green onions, white and pale green parts minced 
  • 2 garlic cloves, minced 
  • 1/2 cup soy sauce 
  • 2 tsp. mirin 
  • 1 tsp. Asian sesame oil 
  • 1/2 to 1 tsp. red pepper flakes 
  • 1 lb. sirloin steak 
  • 1 Tbs. sesame seeds 
  • 12 small cup-shaped leaves butter or red leaf lettuce 


In a shallow, nonreactive baking dish, combine half of the green onions, the garlic, soy sauce, mirin, sesame oil and red pepper flakes. Add the steak and turn to coat evenly. Cover and refrigerate for at least 4 hours or for up to overnight, turning the steak from time to time.

Prepare a charcoal or gas grill for direct-heat grilling over high heat.

While the grill is heating, in a small, dry frying pan over medium heat, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2 to 3 minutes. Pour onto a plate and let cool.

Remove the steak from the marinade and pat dry with paper towels. Place on the grill rack and cook, turning once, until well browned on both sides, about 4 minutes on each side for medium-rare, or until done to your liking. Transfer the steak to a cutting board and let rest for about 5 minutes.

Using a sharp knife, thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces. Arrange the lettuce cups on a platter. Divide the steak among the cups, sprinkle with the sesame seeds and the remaining green onions and serve right away. Makes 12 tacos; serves 3 or 4.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Wed 26 Oct 2016, 8:16 am