Thai Steak Wrap

Total Time:
36 min
Prep:
20 min
Inactive:
1 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons coarse salt
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon allspice
  • 2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger
  • 1 tablespoon finely chopped parsley
  • 1 1/4 pound flank steak
  • 1 tablespoon light sesame oil
  • 1 1/2 tablespoons rice wine vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1 jalapeno, grated
  • 3 scallions, thinly sliced
  • 8 cups Napa cabbage, thinly sliced
  • 1 carrot, shredded
  • 1 cup cilantro, roughly chopped
  • 6 to 8 pita wraps, warmed
Directions
  • 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 for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.

  • In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, 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.


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