Thai Steak Wrap

wtorek, 28 stycznia 2014

Thai Steak Wrap

Time: 35 mins

Ingredients

  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper (up to 1/2 tsp)
  • 1 teaspoon allspice
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon finely chopped parsley
  • 1 1/4 lbs flank steaks

Directions

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

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