Terrific Teriyaki Flank Steak Wrap Recipe

Terrific Teriyaki Flank Steak Wrap Recipe

Terrific Teriyaki Flank Steak Wrap Recipe

  • Makes: 6 Servings
  • Ready In: 32 mins
  • Prep Time: 10-15 mins
  • Cook Time: 22-24 mins

When presented with a tortilla, it seems like a challenge to stuff it with as many tasty morsels of meat and vegetables as it will hold, until the juices are dripping out the bottom and down your arm. When you taste this sweet and tangy teriyaki sauce you will  know that it was meant to live another day.

    Nutritional Information (per serving)

  • Calories: 332
  • Fat: 13g
  • Protein: 24g
  • Sodium: 665mg
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 11g

Ingredients:

  1. Sauce:
    1/3 cup rice vinegar
    1/4 cup brown sugar
    1/3 cup water
    1/4 cup soya sauce
    2 tbsp canola oil
    1 tbsp all-purpose flour
    2 tsp minced fresh ginger
    2 minced cloves garlic
    2 tsp toasted sesame seeds

    Steak:
    1 (1 lb.) flank steak
    1 tbsp canola oil (optional)
    Salt and pepper

    Wrap:
    1/4 Napa cabbage, thinly sliced crosswise
    1 large red bell pepper, cut into thin slices
    1 large carrot, grated
    6 large whole wheat tortillas

Directions:

    1. Sauce: In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds.
    2. Whisk the sauce together and place over medium heat.
    3. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
    4. The steak: Season flank steak with salt and pepper.
    5. Heat a grill pan (or frying pan) over medium-high heat. If using a pan without a nonstick surface, add 1 tablespoon canola oil.
    6. Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side.
    7. Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.
    8. The wrap: Divide the vegetables and flank steak slices across 6 large flour tortillas.
    9. Drizzle 3 tablespoons teriyaki sauce over each set of ingredients.
    10. Fold in the sides and tightly roll the tortillas. Serve.
Chef Domenica Catelli

Article written by

Domenica is the national spokesperson for the Organic Trade Association’s national campaign, “Go Organic! for Earth Day.” She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” with Dr. Oz on XM radio, and has been featured in Vegetarian Times, Kiwi Magazine, and Oprah.com.

 

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