Thai Steak Wrap - cooking recipe

Ingredients

1/2 teaspoon fresh ground black pepper
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon cumin
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper (up to 1/2 tsp)
1 teaspoon allspice
2 teaspoons grated fresh ginger
1 tablespoon finely chopped parsley
1 1/4 lbs flank steaks
Sauce
1 tablespoon light sesame oil
1 1/2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon freshly grated ginger
1/2 jalapeno, grated (up to 1 jalapeno)
Cabbage Slaw
3 scallions, thinly sliced
8 cups napa cabbage, thinly sliced
1 carrot, shredded
1 cup cilantro, coarsely chopped
6 -8 pita bread, wraps warm

Preparation

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.
Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
Remove from heat and add cilantro.
Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.