Minutes Prep time: 30
Minutes Total time: 210
Servings: 4
Difficulty: Intermediate
3/4 cup pineapple juice
1/2 cup P.F. Chang's® Home Menu Soy Sauce
1/4 cup vegetable oil
1 teaspoon grated fresh ginger, grated or finely minced
2 cloves garlic, grated or finely minced
2 teaspoons sambal oelek (red chili paste)
1 pound beef flank steak
1/4 teaspoon kosher salt
1/8 teaspoon freshly-cracked black pepper
1 green bell pepper, seeded and cut into quarters
1 red bell pepper, seeded and cut into quarters
1 medium onion, sliced into 1/4-inch thick slices
4 slices fresh pineapple, 1/4-inch thick, peeled
8 flour tortillas (6 inch), warmed
chopped cilantro, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 123 mg | 12% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 67 mg | 22% |
| Total Fat | 16 g | 24% |
| Iron | 4 mg | 23% |
| Calories | 439 kcal | 22% |
| Sodium | 988 mg | 41% |
| Protein | 30 g | 60% |
| Saturated Fat | 5 g | 26% |
| Sugars | 11 g | 1% |
| Vitamin C | 112 mg | 186% |
Combine pineapple juice, soy sauce, oil, garlic, ginger and chili paste; reserve ½ cup of marinade for grilling. Place steak in resealable food storage bag and add remaining marinade. Refrigerate 3 to 4 hours.
Preheat grill for medium heat. Season steak with salt and pepper. Add steak to grill; cook 7 minutes.
Turn steak and cook 5 minutes or to desired doneness. Brush peppers, onion slices and pineapple with reserved marinade. Add to grill, cook about 4 minutes per side or until tender. Baste with reserved marinade as desired. Remove from grill; let steak stand 5 minutes, covered.
Cut steak, peppers, onions and pineapple into thin slices. Slice steak against the grain when cutting; remove the core from pineapple if desired. Divide steak, peppers, onion and pineapple evenly between tortillas. Garnish with chopped cilantro if desired; serve.
Grilled Steak and Pineapple Wraps
