East-west Flank Steak 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)
• 1 cup rice vinegar
• 2 tablespoons dark sesame oil
• 1 tablespoon honey

Recipe

• 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.