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As you bite into this wrap, your teeth will easily cut through the tender tortilla that had been slightly moistened with the teriyaki sauce.
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Then comes the heart of the sandwich.
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Medium-rare steak, while tender and juicy, also has a certain rip-it-with-your-teeth caveman appeal.
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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.
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Sauce: In a small saucepan, combine rice vinegar, brown sugar, water, soy sauce, canola oil, flour, ginger, garlic, and sesame seeds.
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Whisk the sauce together and place over medium heat.
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Simmer until the sauce is slightly thickened, about 8 to 10 minutes.
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Keep warm.
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The steak: Season the flank steak with salt and pepper.
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Heat a grill pan (or frying pan) over medium-high heat.
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If using a pan without a nonstick surface, add 1 tablespoon canola oil.
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Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side.
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Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.
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The wrap: Divide the vegetables and flank steak slices across 6 large flour tortillas.
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Drizzle 3 tablespoons teriyaki sauce over each set of ingredients.
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Fold in the sides and tightly roll the tortillas.
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Serve.
