East-West Flank Steak Wraps

Top Review by TrebleChef

This was a great recipe. My husband was afraid it would be a waste of a good flank steak, but even he had to admit that this was a great combination of flavors. Very Yummy. The kids had a tough time handling the wrap format.

Ingredients Nutrition


  1. In large bowl, combine dressi ng ingredients; whisk until blended.
  2. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
  3. Meanwhile add coleslaw mix, green onions, salt and pepper to remaining 1/4 of dressing in bowl; toss.
  4. Set aside. Wrap tortillas in aluminum foil.
  5. Remove steak from dressing; discard dressing.
  6. Place steak on grid over medium, ash-covered coals.
  7. 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.
  8. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
  9. To assemble, layer an equal amount of beef, coleslaw mixture and the peanuts down center of each tortilla.
  10. Fold bottom edge of tortilla up over filling.
  11. Fold right and left sides to center, overlapping edges.
  12. Garnish with green onion and peanuts, if desired.
  13. 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.

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