Grilled flank steak is easy to make and takes on the flavour of any marinade. This recipe from Epicurious uses a soy-ginger marinade and pairs it with a sweet and spicy slaw. Extremely refreshing and summery!
For the marinade, mix 1/4 cup soy sauce, 3 tablespoons minced ginger, 1 minced garlic clove and 2 tablespoons oil together in a resealable freezer bag. Add a 1 1/2 lb flank steak to the bag and massage the marinade into the meat. Let stand at room temperature for 30 minutes or marinate in the fridge for a few hours or overnight.
Meanwhile, to make the slaw you need 5 cups cored and thinly sliced Napa or savoy cabbage (this is looser, curlier and milder than regular green cabbage). I used half a medium savoy cabbage.
You'll also need 3 tablespoons rice vinegar, 3 tablespoons sugar, 2 tablespoons minced ginger, a jalapeño pepper, thinly sliced, and 3 green onions, thinly sliced.
Stir sugar and vinegar together in a small pan over medium heat until sugar dissolves. Remove from heat and add jalapeño and ginger.
Toss this dressing with the cabbage and green onions and set aside while you grill the steak.
Grill steak about 6 minutes per side for medium rare, then remove from grill and let sit, covered with foil for 10 minutes.
Thinly slice the steak.
Give the slaw another toss and serve alongside the steak.
I served this with a little vegetable fried rice made with leftover rice, carrots and peas.
Tasty, easy and pretty healthy. Try it!