Ingredients
For the flank steak:
- ¼ cup rice-wine vinegar
- ¼ cup soy sauce
- 1 tablespoon minced ginger root
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- ½ teaspoon red pepper flakes
- 2 pounds flank steak
For the slaw:
- 3 tablespoons peanut oil
- 1 shallot, minced
- 2 small bird chilies, seeded and minced
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- ¾ teaspoon kosher salt
- 3 cups very thinly sliced red cabbage
- 2 carrots, peeled and cut into fine julienne
- 2 scallions, thinly sliced
- 1 cup thinly sliced basil leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
582 calories; 33 grams fat; 10 grams saturated fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 51 grams protein; 154 milligrams cholesterol; 1478 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
- To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
- When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.
Dining and Cooking