Name: Thai Steak Wrap
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H36M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 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; 1/2 teaspoon fresh ground black pepper; 2 teaspoons coarse salt; 1 tablespoon paprika

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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Thai Steak Wrap

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