East West Flank Steak Wraps

• 40 min
• 4 SERVINGS
• 450 Cal
• 31 g Protein

Ingredients:

• 1 beef Flank Steak (1 to 1-1/2 pounds)

• 1 cup unseasoned rice vinegar
• 2 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 cups packaged coleslaw mix
• 1/2 cup chopped green onions
• 1/8 teaspoon salt
• 4 flour tortillas (8 to 10-inch diameter)
• 1/3 cup coarsely chopped honey roasted peanuts

• Chopped green onion chopped honey roasted peanuts (optional)

Cooking:

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.
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. 
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.
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.