East West Flank Steak Wraps --
Lean Cut
  • Total Recipe Time: 35 minutes
  • Makes 4 servings


  1. 1 beef Flank Steak (1 to 1-1/2 pounds)
  2. 2 cups packaged coleslaw mix
  3. 1/2 cup chopped green onions
  4. 1/8 teaspoon salt
  5. Dash pepper
  6. 4 flour tortillas (8 to 10-inch diameter)
  7. Salt and pepper
  8. 1/3 cup coarsely chopped honey roasted peanuts
  9. Green onion flower and chopped honey roasted peanuts (optional)
  1. 1 cup rice vinegar
  2. 2 tablespoons dark sesame oil
  3. 1 tablespoon honey


  1. Combine dressing ingredients in large bowl; whisk until blended. Place beef steak and 3/4 of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in 6 hours or as long as overnight.
  2. Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
  3. Remove steak from dressing; discard dressing. 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. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
  4. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
  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.
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