East West Flank Steak Wraps Recipes
EAST-WEST FLANK STEAK WRAPS
Make and share this East-West Flank Steak Wraps recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine dressi ng ingredients; whisk until blended.
- Place beef 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, green onions, salt and pepper to remaining 1/4 of dressing in bowl; toss.
- Set aside. Wrap tortillas in aluminum foil.
- Remove steak from dressing; discard dressing.
- Place steak on grid over medium, ash-covered coals.
- Grill, uncovered, 17 to 21 minutes fro 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 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.
- Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, turning once. Thinly sliced green cabbage may be substituted for packaged coleslaw mix.
Nutrition Facts : Calories 398.8, Fat 19.7, SaturatedFat 5.9, Cholesterol 91.8, Sodium 323.8, Carbohydrate 19.8, Fiber 0.9, Sugar 4.9, Protein 33.8
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- Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining dressing in bowl; toss. Cover and refrigerate until ready to serve.
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