Napa cabbage has wide white leaves with
green tips. Add to salads, soups, or stir-fries.
Beef Steak Wrap
1 (1 1/2-pound) flank steak
1/2 cup roasted garlic Teriyaki sauce
12 (10-inch) flour tortillas
2 cups shredded napa cabbage or lettuce
Spicy Pineapple Salsa (recipe follows)
- Make 1/4-inch-deep cuts on both sides
of steak, about 1 inch apart in a diamond pattern, with a sharp
knife.
- Combine steak and teriyaki sauce in a
heavy-duty zip-top plastic bag; seal and turn to coat. Chill
2 hours.
- Remove steak from marinade, reserving
marinade. Bring reserved marinade to a boil in a small saucepan.
- Grill steak, covered with grill lid, over
medium-high heat (350* to 400*F / 175* to 205*C) 7 minutes on
each side or to desired degree of doneness, basting with reserved
marinade.
- Wrap tortillas in aluminum foil, and place
on hot grill 10 minutes or until thoroughly heated.
- Cut steak across grain into thin slices,
and place evenly down center of tortillas; top with cabbage and
Spicy Pineapple Salsa. Roll up, and serve immediately.
Makes 4 to 6 servings.
Spicy Pineapple Salsa:
1 (15 1/4-ounce) can pineapple tidbits,
drained
1 medium cucumber, chopped
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
2 green onions, sliced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
1 teaspoon lite soy sauce
- Combine all ingredients; cover and chill.
Makes 4 cups.
