Exquisite Thai Steak Wrap

Delight your taste buds with this exquisite Thai-inspired dish. Tender flank steak marinated in a flavorful blend of spices, grilled to perfection, and served with a refreshing cabbage slaw in warm pita wraps. A harmonious fusion of savory and spicy flavors that will elevate your dining experience.

Ingredients

½	teaspoon fresh ground black pepper
2	teaspoons salt
1	tablespoon paprika
½	teaspoon cumin
1	tablespoon brown sugar
¼	teaspoon cayenne pepper (up to ½ tsp)
1	teaspoon allspice
2	teaspoons grated fresh ginger
1	tablespoon finely chopped parsley
1 ¼	lbs flank steaks
1	tablespoon light sesame oil
1 ½	tablespoons rice wine vinegar
2	tablespoons light soy sauce
1	tablespoon sugar
1	tablespoon freshly grated ginger
½	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

Instructions

• 1. In a plastic re-sealable bag, combine fresh ground black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, grated fresh ginger, and finely chopped parsley. Add flank steak and coat evenly. Seal the bag and refrigerate for 1 to 12 hours.
  2. Grill (or broil) the marinated steak for 8 to 10 minutes. Allow the meat to rest for 10 minutes before slicing.
  3. In a small glass bowl, combine light sesame oil, rice wine vinegar, light soy sauce, and sugar. Stir until the sugar dissolves. Add freshly grated ginger and grated jalapeno. In a wok pan or heavy skillet, combine the dressing with thinly sliced scallions.
  4. Cook for 1 to 2 minutes. Add thinly sliced napa cabbage and shredded carrot, toss until heated through, about 3 to 4 minutes.
  5. Remove from heat and add coarsely chopped cilantro.
  6. Combine the sliced flank steak and cabbage slaw, and serve on warm pita wraps.

Aug 04, 2024