Thai Steak Wrap (Kathleen Daelemans) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1/2 teaspoon fresh ground black pepper |
2 teaspoons coarse salt |
1 tablespoon paprika |
1/2 teaspoon cumin |
1 tablespoon brown sugar |
1/2 teaspoon cayenne pepper |
1 teaspoon allspice |
2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger |
1 tablespoon finely chopped parsley |
1 1/4 pound flank steak |
1 tablespoon light sesame oil |
1 1/2 tablespoons rice wine vinegar |
2 tablespoons light soy sauce |
1 tablespoon sugar |
1 jalapeno, grated |
3 scallions, thinly sliced |
8 cups napa cabbage, thinly sliced |
1 carrot, shredded |
1 cup cilantro, roughly chopped |
6 to 8 pita wraps, warmed |
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 for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
3. 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.
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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