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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 736.58 Kcal (3084 kJ) | ||
| Calories from fat | 126.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.11g | 22% | |
|---|---|---|---|
| Cholesterol | 64.25mg | 21% | |
| Sodium | 1189.7mg | 50% | |
| Potassium | 570.29mg | 12% | |
| Total Carbs | 85.26g | 28% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 60.56g | 121% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 23% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 140.93 Kcal (590 kJ) | ||
| Calories from fat | 24.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 22% | |
|---|---|---|---|
| Cholesterol | 12.29mg | 21% | |
| Sodium | 227.63mg | 50% | |
| Potassium | 109.12mg | 12% | |
| Total Carbs | 16.31g | 28% | |
| Sugars | 0.75g | 16% | |
| Dietary Fiber | 0.26g | 5% | |
| Protein | 11.59g | 121% | |
| Vitamin C | 2.1mg | 18% | |
| Iron | 0.8mg | 23% | |
| Calcium | 17.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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