Prep 5 mins
Cook 2 hrs 17 mins
- 1 (1 1/2 lb) flank steaks
- 1⁄2 cup roasted garlic teriyaki sauce
- 12 (10 inch) flour tortillas
- 2 cups shredded napa cabbage or 2 cups shredded lettuce
Spicy Pineapple Salsa
- 1 (15 1/4 ounce) can pineapple tidbits, drained
- 1 medium cucumber, chopped
- 2 cloves garlic, minced
- 1⁄4 cup chopped fresh cilantro
- 2 green onions, sliced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1 teaspoon light soy sauce
- Combine all ingredients; cover and chill.
- Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife.
- Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat.
- Chill 2 hours.
- Remove steak from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan.
- Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.
- Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated.
- Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa.
- Roll up, and serve immediately.
I quite liked this, though I made it somewhat differently from the original directions. Instead of marinating & grilling the steak whole, I cut it into strips & marinated the strips, then stir-fried with the cabbage in a nonstick spray-coated skillet. I added a little bit of grated fresh gingerroot to the salsa, too. The salsa turned out quite spicy, but I love that. I warmed the tortillas in the oven, then brushed a little bit of the teriyaki sauce onto the tortillas before filling them. I thought it turned out quite well.
We loved the roasted garlic teriyaki sauce but thought the salsa lacked something. It was very flavorfull but overpowering. We thought maybe the wrap would be helped by a sauce of sometype ...