Teriyaki Flank Steak Sandwich with Napa Cabbage, Red Peppers & Carrots

As you bite into this wrap, your teeth will easily cut through the tender tortilla that had been slightly moistened with the teriyaki sauce. Then comes the heart of the sandwich. Medium-rare steak, while tender and juicy, also has a certain rip-it-with-your-teeth caveman appeal. Paired with the crunch and slight sweetness of the vegetables and doused in the piquant sauce, the steak seems to sing a song of happiness.

Sauce:
In a small saucepan, combine rice vinegar, brown sugar, water, soy sauce, canola oil, flour, ginger, garlic, and sesame seeds. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, about 8 to 10 minutes. Keep warm.

The steak:
Season the flank steak with salt and pepper. Heat a grill pan (or frying pan) over medium-high heat. If using a pan without a nonstick surface, add 1 tablespoon canola oil. Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side. Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.

The wrap:
Divide the vegetables and flank steak slices across 6 large flour tortillas. Drizzle 3 tablespoons teriyaki sauce over each set of ingredients. Fold in the sides and tightly roll the tortillas. Serve.