Grilled Asian Steak with Sweet Ginger Slaw

Grilled Asian Steak with Sweet Ginger Slaw


September 16, 2011

adapted from Bon Appétit, June 2008

  • Makes: Serves 4.


1/4 cup soy sauce

1 Tbsp canola oil

2 tsp sesame oil (optional)

1 Tbsp freshly grated ginger, divided

2 garlic cloves, crushed or sliced

1 1 1/2 lb flat iron or flank steak

1/4 cup rice vinegar

1/4 cup sugar

pinch red pepper flakes

4-5 cups thinly sliced cabbage (or half a bag of prepared coleslaw)

a few green onions, chopped


1Stir together the soy sauce, canola oil, sesame oil, half the ginger and garlic in a zip-lock bag or bowl; add the steaks and turn to coat. Let them sit for at least half an hour, or refrigerate overnight.

2In a small saucepan, whisk together the rice vinegar and sugar and bring to a simmer; add the ginger and red pepper flakes and remove from heat. In a medium bowl, toss together the cabbage and green onions. Drizzle the warm vinegar mixture overtop and toss to coat.

3Preheat your grill and grill the steaks to your desired doneness - 4-5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing thinly against the grain and serving atop (or alongside) the slaw.


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