East-West Flank Steak Wraps
Wrap up the flavors of the orient.
Prep: 10 minutes
Cook: 25 minutes
Servings: Serves 4
1-1/2 lbs. beef flank steak (**may substitute 12 ounces of fully-cooked beef strips)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
4 large flour tortillas, warmed
1/3 cup honey roasted peanuts
1 cup rice vinegar
2 Tbsp. dark seasame oil
1 Tbsp. honey
In large bowl, combine rice vinegar, sesame oil and honey. Whisk until blended.
Place flank steak in a sealable plastic bag. Add 3/4-cup vinegar mixture. Turn to coat. Close bag securely. Marinate in refrigerator 10 minutes. (**If substituting fully-cooked beef strips, you will need only half the vinegar mixture. Follow package directions to heat beef strips and proceed as follows.)
Meanwhile add coleslaw mix, green onions, 1/8 tsp. salt and dash of pepper to remaining 1/4-cup of vinegar mixture. Toss and set aside.
Remove steak from marinade. Discard marinade. Place steak on grill over medium coals. Grill, uncovered 17-21 minutes for medium-rare to medium doneness, turning once.
Carve steak into thin slices. Season with salt and pepper as desired.
To assemble, layer an equal amount of beef, coleslaw mixture and peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold left and right sides to center overlapping edges.