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.

East West Flank Steak Wraps
  • 40 minutes
  • Makes 4 servings
  • Sandwich

East West Flank Steak Wraps


Marinade and Dressing:
  • 1 cup unseasoned rice vinegar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 cups packaged coleslaw mix
  • 1/2 cup chopped green onions
  • 1/8 teaspoon salt
  • 4 flour tortillas (8 to 10-inch diameter)
  • 1/3 cup coarsely chopped honey roasted peanuts
  • Chopped green onion chopped honey roasted peanuts (optional)


  1. 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.

  2. 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. 

  3. 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.

  4. Season steak with salt and pepper, as desired; carve diagonally into thin slices.

  5. 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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