Flatiron Filet With Thai Barbecue

Make the Thai Barbecue Sauce

1. Combine lime juice, zest, and all other sauce ingredients in a pot over medium heat.
2. Heat until the sugars dissolve. Do not boil.
3. Remove from the heat and reserve.

Cook the Flatiron Filet

1. Brush the Thai Barbecue Sauce lightly over the Flatiron Filet.
2. Season with salt and pepper.
3. Preheat the grill to medium heat.
4. Place the Flatiron Filet on the grill and monitor closely, as the sugars in the sauce will caramelize and may flare up.
5. Char the first side, then flip and baste with additional sauce.
6. Cook for approximately 4–5 minutes per side.
7. Transfer to a sheet pan and finish in a 400°F oven until the internal temperature reaches 125°F for medium-rare.
8. Rest the meat for 15 minutes before slicing.

Prepare the Green Banana Salsa

1. Combine the bananas, avocado, papaya, green onion, cilantro, Thai basil, mint, jalapeño, lime juice, orange juice, fish sauce, brown sugar, ginger, and salt and pepper to taste.
2. Mix just before serving to preserve the texture of the fruit and herbs.

Assemble

1. Cut the Flatiron Filet into ¼- to ½-inch bite-sized pieces.
2. Warm the flour tortillas over a gas burner or on a flat-top grill.
3. Fill each tortilla with the sliced Flatiron Filet and drizzle with the reserved Thai Barbecue Sauce.
4. Top with the Green Banana Salsa and garnish with lime wedges before serving.