1 beef Flank Steak (1-1/2 to 2 pounds)
1-1/2 cups cucumber, cut lengthwise in half, then crosswise into thin slices
3/4 cup shredded carrots
1/2 cup seasoned rice vinegar
12 small corn tortillas (6 to 7-inch diameter), warmed
Thinly sliced green onions (optional)
3 tablespoons seasoned rice vinegar
1/2 cup hoisin sauce
2 tablespoons chili garlic sauce
2 teaspoons minced fresh ginger
Combine 3 tablespoons rice vinegar and remaining marinade ingredients in small bowl. Reserve 1/4 cup marinade mixture for serving. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Meanwhile, combine cucumbers, carrots and 1/2 cup rice vinegar in medium bowl. Cover and refrigerate until ready to use.
Remove steak from marinade; discard marinade. 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.
Drain vegetable mixture; discard liquid. Carve steak lengthwise in half, then crosswise into thin slices. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired.
Nutrition information per serving, using Flank Steak: 159 calories; 4 g fat (1 g saturated fat; 1 g monounsaturated fat); 33 mg cholesterol; 205 mg sodium; 17 g carbohydrate; 1.8 g fiber; 14 g protein; 5.5 mg niacin; 0.3 mg vitamin B6; 0.7 mcg vitamin B12; 1.2 mg iron; 13.8 mcg selenium; 2.5 mg zinc; 47.3 mg choline.