East West Flank Steak Wraps
Beef Flank Steak is marinated in a flavorful Asian dressing and served with crunchy cabbage and peanuts in a tortilla. Perfect for kids and families on the go.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 10
Ingredients
Marinade and Dressing:
Garnish:
Preparation
-
Step 1
Combine Marinade and Dressing ingredients in large bowl; whisk until blended. Place beef Flank Steak and 3/4 of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate 6 hours or as long as overnight. Reserve remaining dressing.
-
Step 2
Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining dressing in bowl; toss. Cover and refrigerate until ready to serve.
-
Step 3
Remove steak from dressing; discard dressing. Pat steak dry with paper towels. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Wrap tortillas in aluminum foil. Place tortilla packet on grid near edge of grill to heat.
-
Step 4
Season steak with salt and pepper, as desired; carve diagonally into thin slices.
-
Step 5
Arrange equal amounts of beef and coleslaw mixture across center of each tortilla. Sprinkle evenly with 1/3 cup chopped peanuts. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and additional peanuts, if desired.
Nutrition Information
452 Calories
4g SAT FAT
31g PROTEIN
3.5 mg IRON
4.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 452 Calories; 171 Calories from fat; 19g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 42 mg Cholesterol; 424 mg Sodium; 41 g Total Carbohydrate; 1.8 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 7.4 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.4 mg Zinc; 27.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
?keep=c)
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
