Thai Steak Wrap

Ingredients

• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons coarse salt
• 1 tablespoon paprika
• 1/2 teaspoon cumin
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper
• 1 teaspoon allspice
• 2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger
• 1 tablespoon finely chopped parsley
• 1 1/4 pound flank steak
• 1 tablespoon light sesame oil
• 1 1/2 tablespoons rice wine vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• 1 jalapeno, grated
• 3 scallions, thinly sliced
• 8 cups Napa cabbage, thinly sliced
• 1 carrot, shredded
• 1 cup cilantro, roughly chopped
• 6 to 8 pita wraps, warmed

Directions

In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.

Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.

In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.

Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.

Remove from heat and add cilantro.

Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.