East West Flank Steak Wraps

Beef Flank Steak is marinated in a flavorful Asian dressing and served with crunchy cabbage and peanuts in a tortilla. Perfect for kids and families on the go.

Ingredients

• 1 beef Flank Steak (1 to 1-1/2 pounds)
• 2 cups packaged coleslaw mix
• 1/2 cup chopped green onions
• 1/8 teaspoon 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 tablespoons dark sesame oil
• 1 tablespoon honey

Instructions

1. Combine dressing ingredients in large bowl; whisk until blended. Place beef steak and 3/4 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, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 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 1/3 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.