Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Mission Organic Uncooked Flour Tortillas, cooked according to packaging directions; set aside, keep warm -
½
cup unseasoned rice wine vinegar -
2
tbsp unseasoned toasted sesame oil -
1
tbsp firmly packed brown sugar -
1
tbsp chili paste -
1
tbsp freshly grated ginger root -
1
lb pound flank steak -
2
tbsp toasted sesame oil -
1
cup sliced red pepper -
½
cup shredded carrot -
½
cup sliced red onion -
2
cups baby spinach, washed, dried -
3
tsp toasted sesame seeds
INSTRUCTIONS
-
Step 1
In a gallon size zip lock bag mix together all marinade ingredients. Add flank steak; refrigerate for at least 4 hours. One hour before grilling, remove steak from refrigerator and let set on counter. Meanwhile, heat grill to medium high heat. Remove steak from marinade and discard leftover marinade
-
Step 2
Place steak on grill and cook for 5 minutes on first side, turn over and cook an additional 3 to 5 minutes or until thermometer reaches at least 145 F. Slice steak across grain into thin slices; set aside, keep warm.
-
Step 3
In medium skillet over medium high heat add 2 tablespoons sesame oil, red pepper, carrot, and red onion. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are crisp tender. Add spinach and 1 teaspoon water; cover, cook for 1 more minute or until spinach is wilted.
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Step 4
To assemble tortilla: Place about 2 ½ ounces steak down center of one flour tortilla, top with 2 tablespoons vegetable mixture, sprinkle with ½ teaspoon sesame seeds. Roll up or fold in half to serve. Repeat with remaining tortillas and ingredients.