Recipe by Sharon123
From Cooking Thin, courtesy Kathleen Daelemans.
Top Review by Vicki in CT
Freshly made I would give solid 4 stars. However, I thought it was MUCH better left over using COLD cabbage slaw with the hot meat. Next time will make the slaw ahead allow to cool. Added one habenero to slaw mix for some nice heat, used pre packaged slaw mix that had carrots in it. Also used small size flour tortillas as wrap. 5 stars with cold slaw, made it to my 2011 favorites cookbook.
- 1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons salt
- 1 tablespoon paprika
- 1⁄2 teaspoon cumin
- 1 tablespoon brown sugar
- 1⁄4 teaspoon cayenne pepper (up to 1/2 tsp)
- 1 teaspoon allspice
- 2 teaspoons grated fresh ginger
- 1 tablespoon finely chopped parsley
- 1 1⁄4 lbs flank steaks
- 1 tablespoon light sesame oil
- 1 1⁄2 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 tablespoon freshly grated ginger
- 1⁄2 jalapeno, grated (up to 1 jalapeno)
- 3 scallions, thinly sliced
- 8 cups napa cabbage, thinly sliced
- 1 carrot, shredded
- 1 cup cilantro, coarsely chopped
- 6 -8 pita bread, wraps warm
Directions See How It's Made
- In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
- Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
- Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
- Remove from heat and add cilantro.
- Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.