Beef Flank Steak is marinated in a flavorful Asian dressing and served with crunchy cabbage and peanuts in a tortilla. Perfect for kids and families on the go.
Combine Marinade and Dressing ingredients in large bowl; whisk until blended. Place beef Flank Steak and 3/4 of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate 6 hours or as long as overnight. Reserve remaining dressing.
Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining dressing in bowl; toss. Cover and refrigerate until ready to serve.
Remove steak from dressing; discard dressing. Pat steak dry with paper towels. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Wrap tortillas in aluminum foil. Place tortilla packet on grid near edge of grill to heat.
Season steak with salt and pepper, as desired; carve diagonally into thin slices.
Arrange equal amounts of beef and coleslaw mixture across center of each tortilla. Sprinkle evenly with 1/3 cup chopped peanuts. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and additional peanuts, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 452 Calories; 171 Calories from fat; 19g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 42 mg Cholesterol; 424 mg Sodium; 41 g Total Carbohydrate; 1.8 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 7.4 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.4 mg Zinc; 27.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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