East West Flank Steak Wraps

Ingredients:
1 beef flank steak (approx. 1 to 1-1/2 pounds)
2cups packaged coleslaw mix
1/2cup chopped green onions
1/8teaspoon salt
Dash pepper
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)

Dressing
1cup rice vinegar
2tablespoons dark sesame oil
1tablespoon honey

Instructions:
1.In large bowl, combine dressing ingredients; whisk until blended. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
2.Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
3.Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
4.Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
5.To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.

Makes 4 servings.


Nutrition information per serving: 452 calories; 19 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 424 mg sodium; 41 g carbohydrate; 1.8 g fiber; 31 g protein; 7.4 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 27.5 mcg selenium; 4.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.