Monday, August 24, 2009

Thai Steak Wrap Delicious

This is one of my favorite healthy recipes that doesn't taste like a healthy recipe. I got it from a cooking show called "Cooking Thin" on the Food Network. It is not on any more, but I really enjoyed it when it was. Fortunately, one can still find all her great recipes on the Food Network site. I still have this delicious recipe that I make from time to time. Recently, I got to thinking I hadn't made it for a long time. With my new workout and weightloss plan I was craving beef. My trainer was suggesting no beef and for 2 weeks I had none and then couldn't stand it any longer. Decided a delicious healthy beef recipe was in order. Don't let the amount of ingredients scare you away. Most of them are for the rub on the meat. It is a very easy recipe.

Thai Steak Wrap
Recipe courtesy Kathleen Daelemans
6 to 8 servings
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
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.
(I find it easier to rub the flank steak down BEFORE I put it in the re-sealable bag.)

Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing. (I didn't have time to light up the grill so I dragged out this contraption. It's my rotisserie, but it's also a grill. I've never used it as a grill. After seeing my parents use it as a grill thought I'd try it. It worked great for the flank steak. 10 minutes on each side cooked a perfectly medium rare flank steak.)

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. (I don't know how to really use my wok. A wedding gift that's never been used. So, I went to my old stand by large nonstick skillet.)

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

(Huge pile of veggies reduces to about half in size with cooking.)

Remove from heat and add cilantro. (I let the flank steak rest after grilling and cut into bite sized pieces right before serving. One thing about this recipe it will dye your cutting board orange.)

Combine sliced flank steak and cabbage slaw and serve on warm pita wrap. (I must warn you and as a reminder to myself say the warm pita does not work well at all. The whole thing gets so soggy about bite 2 and starts to fall a part. Then you start eating all the soggy bites first in a race to eat it before it completely falls a part. I've used flat breads, which are hard to find around me that worked better. Hubby suggested we use a tortilla next time. I thought that was a great idea as there are some very good whole wheat tortillas around me.)

On Kathleen's show she did things slightly different than the recipe that I didn't remember until after I completed the recipe. She did not cook the veggies. She tossed all veggies and dressing as if it were a salad. Placed the meet and uncooked veggies on a warm pita for the meal. Any left over flank steak, dressing and veggies were then stir fried the next day for lunch.
I'm drooling just talking about it, so I hope you'll dive in and give this recipe a try.

No comments: