Ingredients Jump to Instructions ↓

  1. 1-1 1/2 lb beef flank steak

  2. 2 cups packaged coleslaw mix

  3. 1/2 cup green onion, chopped

  4. 1/8 teaspoon salt

  5. 1 dash pepper

  6. 4 flour tortillas (8 to 10-inch diameter)

  7. salt & pepper

  8. 1/3 cup honey-roasted peanuts, coarsely chopped

  9. Dressing:

  10. 1 cup rice vinegar

  11. 2 tablespoons dark sesame oil

  12. 1 tablespoon honey

Instructions Jump to Ingredients ↑

  1. In large bowl, combine dressi ng ingredients; whisk until blended.

  2. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.

  3. Meanwhile add coleslaw mix, green onions, salt and pepper to remaining 1/4 of dressing in bowl; toss.

  4. Set aside. Wrap tortillas in aluminum foil.

  5. Remove steak from dressing; discard dressing.

  6. Place steak on grid over medium, ash-covered coals.

  7. Grill, uncovered, 17 to 21 minutes fro medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat. Remove steak from grill; let rest 2 to 3 minutes.

  8. Season steak with salt and pepper, as desired; carve diagonally into thin slices.

  9. To assemble, layer an equal amount of beef, coleslaw mixture and the peanuts down center of each tortilla.

  10. . Fold bottom edge of tortilla up over filling.

  11. . Fold right and left sides to center, overlapping edges.

  12. . Garnish with green onion and peanuts, if desired.

  13. . Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, turning once. Thinly sliced green cabbage may be substituted for packaged coleslaw mix.


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