East-West Flank Steak Wraps

• Ready In: 0 mins
• Serves: 4
• Yields: 4 wraps

Ingredients

• 1 -1 1⁄2 lb beef flank steak
• 2  cups  packaged coleslaw mix
• 1⁄2 cup green onion, chopped (optional)
• 1⁄8 teaspoon salt
• 1  dash pepper
• 4  flour tortillas (8 to 10-inch diameter)
•  salt & pepper
• 1⁄3 cup  honey-roasted peanuts, coarsely chopped (optional)

• Dressing:

• 1  cup rice vinegar
• 2  tablespoons  dark sesame oil
• 1  tablespoon honey

Directions

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.