Serve up this teriyaki flank steak sandwich for lunch or dinner. Stuffed with tons of veggies and an easy homemade teriyaki sauce.
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, 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.
Making the teriyaki Sauce:
In a small saucepan, combine ⅓ cup rice vinegar, ¼ cup brown sugar, ⅓ cup water, ¼ 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.
Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
Cooking the flank steak:
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 ¼-inch slices.
Assembling the wrap:
Thinly slice ¼ 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.
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.
Printable Recipe
Teriyaki Flank Steak Wrap
Ingredients
The sauce:
- â…“ cup rice vinegar
- â…“ cup water
- ¼ cup soy sauce
- ¼ cup brown sugar lightly packed
- 2 tablespoons avocado oil or canola oil
- 1 tablespoon all-purpose flour
- 2 teaspoons minced fresh ginger
- 2 garlic cloves minced
- 2 teaspoons toasted sesame seeds
The steak:
- 1 (1 pound) flank steak
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
The wrap:
- ¼ Napa cabbage thinly sliced
- 1 large red bell pepper cut into thin slices
- 1 large carrot grated
- 6 large whole wheat tortillas
Instructions
The sauce:
- In a small saucepan, combine rice vinegar, water, soy sauce, brown sugar, 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.
The steak:
- Season flank steak with salt and pepper.
- Heat a grill to medium-high heat. Coat the grates with oil.
- Cook until the steak is medium rare (about 140 degrees F in the center), about 7 minutes per side. Let rest for 10 minutes before slicing across the grain into ¼-inch thick slices.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Claudia
Seriously delicious - and I even like the cabbage (not a cabbage eater). Will try this.
April Cavin
I agree with you-- wrap sandwiches are only limited by your imagination! Love the cabbage slaw with the flank-- I bet it really holds it's crunch!
ncl117
that steak just made my mouth water like CRAZY. my husband better get home with dinner asap! haha. your pictures are gorgeous and really show off the food beautifully!
Paula - bell'alimento
What a fab steak sandwich! I'm drooling! Thanks bunches for including my gaucho sammie in your roundup : ) Baci!
Cristie
Sounds like a wonderful combination and easy to make for a nice famiy dinner. Thanks for the post.
Katie @ goodLife {eats}
I love wraps and this one looks exceptional. Lots of great flavors going on there!
5 Star Foodie
Excellent wrap! The steak sounds really succulent and delicious!
Kristin (KrisKishere)
I'm addicted to Napa cabbage, I put it in everything I can think of. Now this is another way!! Yay!
Rochelle
Oh my that wrap looks delicious! And the description you give was making it very hard not to drool on the keyboard!
Ruth
The way you describe it and the way it looks just makes it one of those things that you want to have right here, right now!