Grilled Beef Rolls

Directions

1. 1
   Light a grill.
2. 2
   In a medium bowl, mix 1 tablespoon of the oil with the fish sauce, lemongrass, five-spice powder, honey, minced garlic and 1/2 teaspoon of salt.
3. 3
   Add the flank steak and toss to coat.
4. 4
   Using scissors, snip off the stems from the grape leaves and spread a few of the leaves out on a work surface.
5. 5
   Place 2 slices of the garlic in the center of each leaf.
6. 6
   Top with 2 slices of steak, 2 pieces of jicama and 2 basil leaves.
7. 7
   Roll up the leaves into tight cylinders, tucking in the sides as you roll.
8. 8
   Repeat with the remaining grape leaves, garlic, steak, jicama and basil.
9. 9
   Thread the rolls onto 4 pairs of skewers, so that each pair holds 3 rolls.
10. 10
    Lightly brush the skewered rolls with oil.
11. 11
    In a small skillet, heat the remaining 1/4 cup of oil until just beginning to smoke.
12. 12
    Remove from the heat and add the scallions and 1/2 teaspoon of salt.
13. 13
    Immediately pour the hot scallion oil into a ramekin.
14. 14
    Grill the rolls over moderately high heat, turning once, until lightly charred outside and firm, about 8 minutes.
15. 15
    Transfer the rolls to a platter and drizzle the scallion oil on top.
16. 16
    Sprinkle with the peanuts and serve.