East-West Flank Steak Wraps

Instructions

1. 1

   In a large bowl, whisk together the rice vinegar, honey, soy sauce, and vegetable oil until blended to make the dressing.

2. 2

   Place the flank steak in a resealable bag, add about 3/4 of the dressing, turn to coat, seal, and marinate in the refrigerator for at least 10 minutes.

3. 3

   Meanwhile, add the coleslaw mix, sliced green onions, salt, and pepper to the remaining 1/4 of the dressing in a bowl and toss to combine; set aside. Wrap the tortillas in aluminum foil.

4. 4

   Remove the steak from the marinade and discard the used marinade. Grill the steak over medium, ash-covered coals (or under a broiler 2-3 inches from the heat) uncovered, 17 to 21 minutes, turning once, for medium-rare to medium doneness. A few minutes before the steak is done, place the foil-wrapped tortillas near the edge of the grill to warm.

5. 5

   Remove the steak from the grill and let it rest 2 to 3 minutes, then carve diagonally across the grain into thin slices.

6. 6

   To assemble, layer an equal amount of beef, slaw mixture, and chopped peanuts down the center of each warm tortilla. Fold the bottom edge up over the filling, then fold in the right and left sides, overlapping the edges. Serve immediately.