Thai Steak Wrap

• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons salt
• 1 tablespoon paprika
• 1/2 teaspoon cumin
• 1 tablespoon brown sugar
• 1/4 teaspoon cayenne pepper (up to 1/2 tsp)
• 1 teaspoon allspice
• 2 teaspoons grated fresh ginger
• 1 tablespoon finely chopped parsley
• 1 1/4 lbs flank steaks
• Sauce
• 1 tablespoon light sesame oil
• 1 1/2 tablespoons rice wine vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• 1 tablespoon freshly grated ginger
• 1/2 jalapeno, grated (up to 1 jalapeno)
• Cabbage Slaw
• 3 scallions, thinly sliced
• 8 cups napa cabbage, thinly sliced
• 1 carrot, shredded
• 1 cup cilantro, coarsely chopped
• 6 -8 pita bread, wraps warm

1. 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.
2. Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
3. In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
4. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
5. Remove from heat and add cilantro.
6. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.

fresh ground black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, ginger, parsley, flank steaks, sauce, light sesame oil, rice wine vinegar, soy sauce, sugar, ginger, cabbage, scallions, cabbage, carrot, cilantro, bread

Taken from www.food.com/recipe/thai-steak-wrap-115468 (may not work)