Thai Steak Wrap

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons salt
• 1 tablespoon paprika
• 1/2 teaspoon cumin
• 1 tablespoon brown sugar
• 1/4 teaspoon cayenne pepper (up to 1/2 tsp)
• 1 teaspoon allspice
• 2 teaspoons grated fresh ginger
• 1 tablespoon finely chopped parsley
• 1 1/4 lbs flank steaks
• 1 tablespoon light sesame oil
• 1 1/2 tablespoons rice wine vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• 1 tablespoon freshly grated ginger
• 1/2 jalapeno, grated (up to 1 jalapeno)
• 3 scallions, thinly sliced
• 8 cups napa cabbage, thinly sliced
• 1 carrot, shredded
• 1 cup cilantro, coarsely chopped
• 6 -8 pita bread, wraps warm

Recipe

• 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(or broil) for 8 to 10 minutes. allow meat to rest 10 minutes before slicing.
• 3 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 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.