East-West Flank Steak Wraps
Preparation: 15 min.
Cooking: 20 min.
Total: 35 min.
- 1 Cup rice vinegar
- 2 Tbsp dark sesame oil
- 3 tsp honey
- 1 1/2 Lb flank steak , or top sirloin
- 2 Cup packaged cole slaw
- 1/2 Cup chopped green onions , chopped
- 6 large flour tortillas , warmed
- 4 Tbsp honey roasted peanuts , optional
Combine first 3 ingredients and whisk until blended. Place beef steak in a plastic bag and add 3/4 whole cup dressing, turning to coat. Close securely. Marinate in refrigerator 10 minutes. Meanwhile, add coleslaw, green onions, and salt and pepper to taste to remaining 1/4 whole cup dressing in bowl. Toss and set aside. Remove steak from dressing; discard dressing. Pace steak on grid over medium, ash-covered coals. Grill, uncovered, 17-20 minutes for medium rare to medium doneness, turning once. (Cook longer if desired.) 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 right and left sides to center, overlapping edges.