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East-West Flank Steak Wraps
Author: Dancer^ (10/15/99)
East-West Flank Steak Wraps

1 beef flank steak (approx. 1 to 1-1/2 pounds)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
1/8 teaspoon salt
Dash pepper
4 flour tortilla (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey-roasted peanuts
Green onion flower and chopped honey-roasted peanuts (optional)
Dressing:
1 cup rice vinegar
2 tablespoons dark sesame oil
I tablespoon honey

In large bowl, combine dressing ingredients; whisk until blended. Place beef
steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely
and marinate in refrigerator 10 minutes. Meanwhile add coleslaw mix, 1/2 cup
green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing
in bowl; toss. Set aside. Wrap tortillas in aluminum foil. Remove steak from
dressing; discard dressing. Place steak on grid over medium, ash-covered coals.
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. Season
steak with salt and pepper, as desired; carve diagonally into thin slices. To
assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup
peanuts down center of each tortilla. Fold bottom edge of tortilla up over
filling. Fold right and left sides to center, overlapping edges. Garnish with
green onion and peanuts, if desired. Makes 4 servings (serving size: 1 wrap).
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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