Grilled Asian Steak with Sweet Ginger Slaw

Grilled Asian Steak with Sweet Ginger Slaw

AuthorJulie

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

1

Stir 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.

2

In 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.

3

Preheat 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.

Ingredients

 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

Directions

1

Stir 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.

2

In 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.

3

Preheat 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.

Grilled Asian Steak with Sweet Ginger Slaw
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