Teriyaki Flank Steak Wrap

Teriyaki Steak Sandwich on a white plate.

5 from 1 vote

Teriyaki Flank Steak Wrap

Serve up this teriyaki flank steak wrap for lunch or dinner. Stuffed with tons of veggies and an easy homemade teriyaki sauce.

Prep Time15

Cook Time25

Total Time40

Course: Entrees

Cuisine: American

Keyword: Steak sandwich, Teriyaki steak

Servings: Servings

Calories: 245kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The sauce:

⅓ cup rice vinegar
⅓ 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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition