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 my arm. Now, I like turkey, cheese, and mayo as much as the next sandwich devotee, but let’s get real. There is only so much mustard one’s gustatory senses can take. Even the Grey Poupon man must have wanted to burst out of the confines of his Bentley once in awhile. When I tasted the sweet and tangy teriyaki sauce from Fusilli with Teriyaki Salmon & Vegetables, I knew that it was meant to live another day.
As I bit into this wrap, my teeth easily cut through the tender tortilla that had been slightly moistened with the teriyaki sauce. Then came the heart of the sandwich. Medium-rare steak, while tender and juicy, also has a certain rip-it-with-your-teeth caveman appeal. Paired with the crunch and slight sweetness of the vegetables and doused in the piquant sauce, the steak seemed to sing a song of happiness.
In a small saucepan, combine 1/3 cup rice vinegar, 1/4 cup brown sugar, 1/3 cup water, 1/4 cup soya sauce, 2 tablespoons canola oil, 1 tablespoon all-purpose flour, 2 teaspoons minced fresh ginger, 2 minced cloves garlic, and 2 teaspoons toasted sesame seeds.
Season a 1-pound flank steak with salt and pepper. Heat a grill pan (or frying pan) over medium-high heat. If using a pan without a nonstick surface, add 1 tablespoon canola oil. Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side. Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.
Thinly slice 1/4 of a large Napa cabbage crosswise. Cut 1 large red bell pepper into thin slices. Grate 1 large carrot on the large holes of a box grater.
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Teriyaki Flank Steak Wrap with Napa Cabbage, Red Pepper & Carrots
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
1 (1 lb.) flank steak
1 tbsp canola oil (optional)
Salt and pepper
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
In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
Season flank steak with salt and pepper. Heat a grill pan (or frying pan) over medium-high heat. If using a pan without a nonstick surface, add 1 tablespoon canola oil. Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side. Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.
Divide the vegetables and flank steak slices across 6 large flour tortillas. Drizzle 3 tablespoons teriyaki sauce over each set of ingredients. Fold in the sides and tightly roll the tortillas. Serve.
Makes 6 wraps.