Grilled Asian Flank Steak with Sweet Slaw
A flavorful Asian-inspired dish featuring grilled marinated flank steak paired with a fresh, sweet and spicy Napa cabbage slaw. The steak is tenderized in a soy-ginger marinade while the crunchy slaw provides a perfect contrast of textures and flavors.
Ingredients
- •¼ cup soy sauce
- •5 tablespoons vegetable oil
- •5 teaspoons fresh ginger
- •1 clove garlic
- •1½ pound flank steak
- •3 tablespoons sugar
- •3 tablespoons seasoned rice vinegar
- •2 whole red jalapeños
- •5 cups Napa cabbage
- •¾ cup green onions
Cooking Instructions
- 1.
Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
30 min
- 2.
Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
5 min
- 3.
Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
5 min
- 4.
Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
22 min
