East West Flank Steak Wraps
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- 1 beef flank steak (approx. 1 to 1-1/2 lbs.)
- 2 cups packaged coleslaw mix
- 1/2 cup chopped green onions
- 1/8 tsp. salt
- dash pepper
- 4 flour tortillas (8 to 10 inch diameter)
- salt and pepper
- 1/3 cup coarsely chopped honey roasted peanuts
- green onion flower and chopped honey roasted peanuts (optional)
- 1 cup rice vinegar
- 2 Tbsp. dark sesame oil
- 1 Tbsp. honey
In large bowl, combine dressing ingredients; whisk until blended. Place steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 tsp. salt and dash of pepper to remaining fourth of dressing in bowl; toss. Set aside. Wrap tortillas in alluminum foil.
Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.
Nutrition info per serving: 452 calories; 19 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 424 mg sodium; 41 g carbohydrate; 1.8 g fiber; 31 g protein; 7.4 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 27.5 mcg selenium; 4.4 mg zinc.