Lunch & Snacks

Serving

East-West Flank Steak Wraps

Name: East-West Flank Steak Wraps
Total time: 45 min
Yield: 4 servings
Cuisine: Lunch & Snacks
Ingredients: 1 1/2 lbs beef flank steak; 1/4 cup rice vinegar; 1/3 cup honey; 2 Tbsp soy sauce; 2 Tbsp vegetable oil; 2 green onions, thinly sliced; 3 cups coleslaw mix; 1/2 tsp salt; 1/8 tsp black pepper; 4 large flour tortillas; 1/4 cup chopped peanuts

Grilled marinated flank steak rolled up in warm tortillas with a crunchy honey-vinegar slaw and peanuts.

45 minutes

Serves 4

Lunch

16 min prep

25 min cook

Contains common allergens

Peanut Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
In a large bowl, whisk together the rice vinegar, honey, soy sauce, and vegetable oil until blended to make the dressing.
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
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
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
Remove the steak from the grill and let it rest 2 to 3 minutes, then carve diagonally across the grain into thin slices.
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.

East-West Flank Steak Wraps — plated and served — Serving moment. How East-West Flank Steak Wraps looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

71/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 62

Great leftovers 93

Pantry-friendly 56

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

670

Calories

46 g

Protein

26 g

Carbs

44 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

East-West Flank Steak Wraps are a modern home-cook mashup, pairing a soy-and-ginger marinated flank steak with the wrap format familiar from countless lunch-box sandwiches. The name nods to that fusion: Asian-leaning flavors on the steak, Western-style assembly with a crunchy slaw rolled inside a tortilla. It's the kind of recipe that turns a marinated cut of beef into something portable enough for a packed lunch.

Listahan note

This version splits one honey-vinegar dressing two ways, using most of it to marinate the flank steak and the rest to dress the crunchy slaw that goes inside the wrap.

Technique cues

Set aside the slaw portion of the dressing before the marinade touches raw steak, so the same batch of dressing can safely season both the meat and the vegetables.
Grill the flank steak hot and relatively fast rather than low and slow, since this cut is thin and lean and turns tough if it's cooked past medium doneness.
Always carve flank steak on a sharp diagonal across the grain; the long muscle fibers run the length of the steak, and cutting against them instead of with them keeps every bite tender.

Kitchen flow

Parallel prep: Light the grill and let it come to temperature while you finish seasoning East-West Flank Steak Wraps — the two should be ready at the same time. This one leans on the beef flank steak.
Make-ahead: Season or marinate East-West Flank Steak Wraps with the beef flank steak up to a day ahead — the extra time only improves how it takes on flavor before it hits the grill.
Leftover move: Slice leftover East-West Flank Steak Wraps and use it cold in a salad or sandwich the next day, or reheat gently so it doesn't overcook further. This one leans on the beef flank steak. Plan around the grill; that's the slow part.
Cleanup rhythm: Brush the grill grates for East-West Flank Steak Wraps while they're still warm — residue scrapes off far more easily hot than once it's cooled and hardened. This one leans on the beef flank steak.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1 1/2 lbs beef flank steak

Main protein or body

Purpose: 1/2 lbs beef flank steak gives East-West Flank Steak Wraps its main substance and carries the seasoning.

Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1/4 cup rice vinegar

Structural base

Purpose: cup rice vinegar defines the shape and texture of the dish.

Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1/3 cup honey

Sweetness and aroma

Purpose: cup honey adds aroma, sweetness, or warmth without needing extra garnish.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

2 Tbsp soy sauce

Seasoning backbone

Purpose: Tbsp soy sauce gives the dish its recognizable flavor direction.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.

2 Tbsp vegetable oil

Richness and texture

Purpose: Tbsp vegetable oil rounds the texture and helps the dish feel complete.

Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

Technique notes

Warm the tortillas in foil near the edge of the grill rather than in the microwave, since the gentle heat keeps them pliable enough to fold without cracking.
Layer the peanuts down the center with the meat and slaw rather than sprinkling them on top, so every bite gets some crunch instead of losing it all to the first bite.
Fold the wrap bottom-up first, then the sides in, overlapping the edges; this traps the juicier slaw and keeps the wrap from leaking as you eat it.

Ingredient swaps

Gluten-free direction: Replace the flour tortillas with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the beef flank steak.
Nut-aware direction: Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the beef flank steak.
Lower-sodium direction: Use a low-sodium or no-salt-added version of the soy sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the beef flank steak.
Weeknight shortcut: For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef flank steak.

Serve alongside

Fresh berries
Citrus fruit salad
Mint leaves
Black coffee
Hot tea
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
Stir or shake before serving over fresh ice.
Do not freeze unless the recipe is meant to become pops or granita.

Equipment

Pitcher or blender
Measuring cup
Long spoon

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