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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From Cooking Thin, courtesy Kathleen Daelemans. Ingredients:
1/2 teaspoon fresh ground black pepper |
2 teaspoons salt |
1 tablespoon paprika |
1/2 teaspoon cumin |
1 tablespoon brown sugar |
1/4 teaspoon cayenne pepper (up to 1/2 tsp) |
1 teaspoon allspice |
2 teaspoons grated fresh ginger |
1 tablespoon finely chopped parsley |
1 1/4 lbs flank steaks |
1 tablespoon light sesame oil |
1 1/2 tablespoons rice wine vinegar |
2 tablespoons light soy sauce |
1 tablespoon sugar |
1 tablespoon freshly grated ginger |
1/2 jalapeno, grated (up to 1 jalapeno) |
3 scallions, thinly sliced |
8 cups napa cabbage, thinly sliced |
1 carrot, shredded |
1 cup cilantro, coarsely chopped |
6 -8 pita bread, wraps warm |
Directions:
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(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
3. In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, 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.
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