East West Flank Steak Wraps
Savor the perfect fusion of global flavors with these East West Flank Steak Wraps, a deliciously satisfying recipe that's as bold as it is fresh. Tender, marinated flank steak is grilled to perfection, then thinly sliced and layered with crisp julienned veggies, fragrant cilantro, and a creamy, zesty sriracha mayo inside soft flour tortillas. The marinade combines savory soy sauce, sweet honey, and aromatic ginger and garlic, creating a flavor-packed base that balances Asian-inspired notes with a classic Western grilling technique. These wraps are quick to prepare, making them an ideal weeknight dinner or on-the-go lunch that’s guaranteed to impress. Serve them warm or at room temperature for a handheld dish that’s bursting with texture, color, and crave-worthy taste. Perfect for steak enthusiasts and wrap lovers alike!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons lime juice
- 4 large flour tortillas
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 0.25 cup cilantro leaves
- 2 teaspoons sriracha sauce
- 0.25 cup mayonnaise
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and lime juice to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 6 hours.
In a bowl, mix together mayonnaise and sriracha sauce to create a spicy mayo. Set aside.
Heat a skillet or grill pan over medium-high heat and add vegetable oil.
Remove the flank steak from the marinade, pat it dry with paper towels, and season both sides with salt and black pepper.
Cook the steak on the skillet or grill pan for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.
Remove the steak from the heat and let it rest for 5 minutes. Then, slice it thinly against the grain.
To assemble the wraps, lay a tortilla flat and spread a layer of spicy mayo in the center.
Top the mayo with slices of cooked steak, julienned carrot, cucumber, red bell pepper, and a sprinkle of fresh cilantro leaves.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a wrap.
Repeat with the remaining tortillas and ingredients.
Serve warm or at room temperature. Enjoy your East West Flank Steak Wraps!
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 49.9 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 228 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2739 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
