The steak wrap is a preparation that combines Western influence, primarily American, with flavors and techniques reminiscent of East Asian cuisine. This dish has its origins in the culinary fusion that seeks to integrate fresh and healthy ingredients, such as crunchy vegetables and lean proteins, wrapped in a soft tortilla, similar to Mexican tacos. In various Latin American countries, similar recipes may have different names, such as "beef wraps," "meat roll-ups," or simply "stuffed tortillas." The versatility of the steak wrap allows each region to adapt the ingredients according to their customs and product availability, mixing influences from East Asia to the American Southwest.
This type of dish has gained popularity due to its practicality and nutritional balance, ideal for those looking for a quick, delicious option with a gourmet touch at home or even to take away. The combination of marinated meat, dressings with a sweet and salty touch, and the crunch of peanuts make it a unique experience for the palate.
How to Prepare East-West Steak Wraps
In a large bowl, combine the dressing ingredients.
Whisk until mixed.
Place the beef steak in a plastic bag.
Add 3/4 of the dressing, turning to coat.
Seal the bag securely and marinate in the refrigerator for 10 minutes.
Meanwhile, add the coleslaw mix, green onions, salt, and pepper to the remaining 1/4 of dressing in the bowl.
Mix.
Set aside.
Wrap the tortillas in aluminum foil.
Remove the steak from the dressing.
Discard the dressing.
Place the steak on the grill over medium-ash-covered coals.
Grill, uncovered, for 17 to 21 minutes for medium-rare to medium, turning once.
A few minutes before the steak is ready, place the packet of tortillas on the grill near the edge to warm.
Remove the steak from the grill.
Let it rest for 2 to 3 minutes.
Season the steak with salt and pepper, to taste.
Cut into thin slices diagonally.
To assemble, place an equal amount of meat, coleslaw mixture, and peanuts in the center of each tortilla.
Fold the bottom edge of the tortilla over the filling.
Fold the right and left sides toward the center, overlapping the edges.
Garnish with green onion and peanuts, if desired.
Grill on the barbecue for 13 to 18 minutes, turning once.
Finely shredded green cabbage can be substituted for the packaged coleslaw mix.
