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Wraps/Rolls: Cooking Thin Thai Steak Wrap

Source of Recipe

Kathleen Daelemans


List of Ingredients

1/2 teaspoon pepper
2 teaspoons coarse salt
1 tablespoon paprika
1/2 teaspoon cumin
1 tablespoon brown sugar
1/2 teaspoon cayenne
1 teaspoon allspice
2 teaspoons fresh grated ginger + 1 Tbl.
1 tablespoon finely chopped fresh parsley
1 1/4 pounds 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, thin sliced
8 cups Napa cabbage, thin sliced
1 carrot, shredded
1 cup cilantro, roughly chopped
6 pita wraps, warmed -- (6 to 8)


Recipe

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. Yield: 6 to 8 servings