East West Flank Steak Wraps

September 19, 2007

1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey
1 beef flank steak (1 to 1 1/2 pounds)
2 cups packaged dry coleslaw mix
1/2 cup chopped dry green onions
1/8 teaspoon salt
Dash of pepper
4 flour tortillas (8- to 10-inch diameter)
Salt and pepper to taste
1/3 cup coarsely chopped, honey-roasted peanuts
Green onion flower and additional chopped, honey-roasted peanuts (optional)

In large bowl, combine rice vinegar, dark sesame oil and honey to make the dressing. Whisk until blended. Place flank steak in a plastic bag and add 3/4 of the dressing, turning to coat. Close bag securely and marinate in refrigerator for 10 minutes.

Meanwhile, in a bowl, add the dry coleslaw mix, green onions, 1/8 teaspoon salt and dash of pepper to the remaining dressing and toss together. Set aside.

Wrap tortillas in aluminum foil.

Remove steak from the dressing and discard the dressing. Place steak on a grill over medium-heat, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium-rare to medium doneness, turning once. A few minutes before the steak is done, heat the packets of tortillas near edge of the grill.


Remove steak from grill, allowing it to rest 2 to 3 minutes. Remove the tortillas. Season steak with salt and pepper, as desired. Carve diagonally into thin slices.

To assemble, layer an equal amount of beef, coleslaw mixture and peanuts down the center of each tortilla. Fold the bottom edge of the tortilla up over the filling. Fold right and left sides to center, overlapping edges.

Garnish with green onion flower and additional peanuts, if desired.

Serves 4.

- Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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