Grilled Asian Flank Steak With Sweet Napa Slaw |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from Bon Appetit. I love flank steak and often make it marinated with equal parts soy sauce, vinegar and oil and then grill after 24 hours. This is a nice variation and the slaw is good too! Ingredients:
1/4 cup soy sauce |
5 tablespoons vegetable oil |
5 teaspoons minced peeled fresh ginger, divided |
1 garlic clove, pressed |
1 1/2 lbs flank steaks |
3 tablespoons sugar |
3 tablespoons seasoned rice vinegar |
2 red jalapenos, thinly sliced into rounds |
5 cups thinly sliced napa cabbage |
3/4 cup chopped green onion, divided |
Directions:
1. Mix soy sauce, oil, 3 teaspoons ginger and garlic in a resealable plastic bag. Add flank steak and seal bag; turn to coat. Marinade for 30 minutes to overnight as desired. Let stand at room temperature 30 minutes before grilling.
2. Stir sugar and vinegar in a small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapenos and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in a medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
3. Grill steak over medium heat BBQ until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest for 10 minutes. Slice steak thinly against the grain. Serve with slaw and sprinkle 1/4 cup green onions over all for garnish.
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