1 beef flank stead (1 to 1 1/2 lb)
2 c packaged coleslaw mix
1/2 c chopped green onions
1/8 tsp salt
4 flour tortillas (8 to 10 inches in diameter)
salt and pepper
1/3 c coarsely chopped honey roasted peanuts
green onion flower and chopped honey roasted peanuts (optional)
1 c rice vinegar
2 TB dark sesame oil
1 TB honey
Combine dressing ingredients in large bowl; whisk until blended. Place beef steak and 3/4 of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate 6 hours or overnight.
Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 F) to medium (160 F) doneness, turning occasionally. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
Season steak with salt and pepper, as desired; carve diagonally into thin slices.
Arrange equal amounts of beef and coleslaw mixture across center of each tortilla. Sprinkle evenly with 1/3 cup chopped peanuts. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and additional peanuts, if desired.