Recipe courtesy of Kathleen Daelemans

Thai Steak Wrap

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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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


  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 for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
  3. 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.
  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.