Ingredients
-
1/2
-
2
-
1
-
1/2
-
1
-
1/4
-
1
-
2
-
1
-
1 1/4
-
-
-
-
-
Directions
Thai Steak Wrap, From Cooking Thin, courtesy Kathleen Daelemans., Freshly made I would give solid 4 stars. However, I thought it was MUCH better left over using COLD cabbage slaw with the hot meat. Next time will make the slaw ahead allow to cool. Added one habenero to slaw mix for some nice heat, used pre packaged slaw mix that had carrots in it. Also used small size flour tortillas as wrap. 5 stars with cold slaw, made it to my 2011 favorites cookbook., This makes for a wonderful tasting wrap. Grew some awesome pots of Kung Pao peppers this year and used in place of the jalapeno, only used 1/4 cup of cilantro subbing the rest with parsley family preference – am thinking in due time they will love it as much as I Other than that made as posted resulting in delicious wraps – we enjoyed and look forward to making it again – soon. Made this for the Cookathon in memory of Sharon 123’s husband.
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Steps
|
1
Done
|
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
Done
|
Grillor Broil For 8 to 10 Minutes. Allow Meat to Rest 10 Minutes Before Slicing. |
|
3
Done
|
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
Done
|
Cook 1 to 2 Minutes. Add Cabbage and Carrot and Toss Until Heated Through, About 3 to 4 Minutes. |
|
5
Done
|
Remove from Heat and Add Cilantro. |
|
6
Done
|
Combine Sliced Flank Steak and Cabbage Slaw and Serve on Warm Pita Wraps. |
