Thai Steak Wrap

From Cooking Thin, courtesy Kathleen Daelemans.

• Ready In: 35 mins
• Yields: 6-8

Ingredients

• 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

• Sauce

• 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)

• Cabbage Slaw

• 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

1. 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.
2. Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
3. 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.
4. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
5. Remove from heat and add cilantro.
6. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.