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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Grill with the flavors of Asia. The crunchy texture of water chestnuts and the sweetness of vitamin C-rich Mandarin oranges add to the layers of flavors in this lean, protein dish. Ingredients:
1/2 cup low-fat sesame ginger salad dressing, divided |
2 teaspoons toasted sesame oil, divided |
1/4 cup orange juice |
1/2 teaspoon red pepper flakes |
1 flank steak (1 1/2 pounds) |
0.5 (16 ounce) bag coleslaw mix |
1 (8 ounce) can sliced water chestnuts, drained |
1 (15 ounce) can mandarin oranges in juice, drained |
Directions:
1. Mix 1/4 cup dressing, 1 teaspoon sesame oil, orange juice and red pepper flakes in a big, sealable food storage bag. Drop in flank steak, seal and refrigerate for 4 hours or overnight. Fire up your grill to medium-high heat or preheat the broiler. Debag the steak and grill with the lid down or broil 4 inches from the heat for 6 to 8 minutes per side for medium-rare (145ºF on an instant-read thermometer).
2. Let rest on a cutting board for 10 minutes then slice crosswise against the grain into thin slices. Toss coleslaw mix, water chestnuts, remaining 1/4 cup dressing and 1 teaspoon sesame oil in a bowl. Boil the remaining marinade over medium-high heat for 5 minutes, pouring in any juices from the steak. Put the slaw on a big plate or platter and arrange the steak slices over top. Drizzle with the sauce and scatter the oranges around the steak. Extra Credit: Scatter some sliced almonds over the top.
3. Servings: 6.
4. Nutritional Information Per Serving:
5. (without almonds): Calories 290; Total fat 11g; Saturated fat 2.5g; Cholesterol 35g; Sodium 390mg; Carbohydrate 23g; Fiber 4g; Protein 26g; Vitamin A 90%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV *Daily Value.
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