• 2/3 cup rice vinegar
• 1 Tbs. plus 1 tsp. dark sesame oil
• 2 tsp. honey
• 1 lb. beef flank steak or top sirloin
• 1-1/3 cups packaged coleslaw
• 1/3 cup green onions, chopped
• 4 large flour tortillas, warmed
• 3-1/2 Tbs. honey roasted peanuts, optional

Combine first 3 ingredients and whisk until blended. Place beef steak in a plastic bag and add 3/4 cup dressing, turning to coat. Close securely. Marinate in refrigerator 10 minutes. Meanwhile, add coleslaw, green onions, and salt and pepper to taste to remaining 1/4 cup dressing in bowl. Toss and set aside. Remove steak from dressing; discard dressing. Pace steak on grid over medium, ash-covered coals. Grill, uncovered, 17-20 minutes for medium rare to medium doneness, turning once. (Cook longer if desired.) Carve steak into thin slices; season with salt and pepper, as desired. To assemble, layer an equal amount of beef, coleslaw mixture and peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges.

Per serving: calories 522, fat 22.3g, 38% calories from fat, cholesterol 57mg, protein 31.8g, carbohydrates 48.9g, fiber 3.9g, sugar 7.0g, sodium 421mg, diet points 12.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 2.7, Lean meat: 0.0, Fat: 2.8, Sugar: 0.2, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Zinfandel, Chianti, or Merlot.