Grilled East West Flank Steak Wraps

Grilled East West Flank Steak Wraps
  • 1 beef flank steak (1 to 1-1/2 pounds)
  • 2 cups packaged coleslaw mix
  • ½ cup chopped green onions
  • ⅛ teaspoon salt
  • Dash pepper
  • 4 flour tortillas (8 to 10-inch diameter)
  • Salt and pepper
  • ⅓ cup coarsely chopped honey roasted peanuts
  • Green onion flower and chopped honey roasted peanuts (optional)
  • Dressing:
  • 1 cup rice vinegar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon honey
  1. Combine dressing ingredients in large bowl; whisk until blended. Place beef steak and ¾ of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in 6 hours or as long as overnight.
  2. Meanwhile, add coleslaw mix, ½ cup green onions, ⅛ teaspoon salt and dash of pepper to remaining ¼ of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
  3. Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
  4. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
  5. Arrange equal amounts of beef and coleslaw mixture across center of each tortilla. Sprinkle evenly with ⅓ cup chopped peanuts. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and additional peanuts, if desired.

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