Ingredients
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1/2 teaspoon cumin
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1/2 teaspoon fresh ground black pepper
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2 teaspoons salt
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1 tablespoon paprika
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1 tablespoon brown sugar
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1/4 teaspoon cayenne pepper (up to 1/2 tsp)
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1 teaspoon allspice
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2 teaspoons grated fresh ginger
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1 tablespoon finely chopped parsley
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1 1/4 lbs flank steaks
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1 1/2 tablespoons rice wine vinegar
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2 tablespoons light soy sauce
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1 tablespoon sugar
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1 tablespoon freshly grated ginger
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1/2 jalapeno, grated (up to 1 jalapeno)
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8 cups napa cabbage, thinly sliced
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1 carrot, shredded
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3 scallions, thinly sliced
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1 tablespoon light sesame oil
Instructions
- 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(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- 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.
- 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.