
Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.
The recipe reminds me of an updated steak salad. Rather than using lettuce, it calls for shredded Napa cabbage, making for the perfect side of slaw.
To see the recipe (FinnLover modified one from Epicurious) plus her detailed instructions and photos, read more.
Submitted by TeamSugar member FinnLover
Slightly modified from epicurious.com (Bon Appétit, June 2008)
These recipes were so good! As always though, I wasn't able to follow the recipe. I added sesame oil, orange juice, lime juice and honey to the marinade. I think it would have been a bit too salty without those extra ingredients. I'm not a big soy sauce fan. For the salad, I added some orange, lime juice, coriander, red peppers, and cashews.
I also made some Chinese fried rice to serve with the steak. For dessert, we had some fresh berries with homemade whipped cream and shortbread cookies.
Ingredients
(Makes 4 servings)
1/4 cup soy sauce
4 tablespoons vegetable oil
1 tablespoon sesame oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 green onion, finely chopped
3 tablespoons honey
juice of a lime
1/4 cup orange juice
1 1 1/2-pound flank steak
2 tablespoons sugar
3 tablespoons seasoned rice vinegar
1/4 cup orange juice
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
1 red pepper, thinly sliced
1/2 cup cashews, chopped
3/4 cup chopped green onions, divided
1/4 chopped coriander
Directions
Prepare barbecue (medium heat). Mix soy sauce, oil, honey, lime juice, green onions, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes.
Stir sugar, orange juice and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage, red peppers, cashews, cilantro and 1/2 cup green onions in medium bowl.
Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Drizzle a tiny bit of sesame oil before serving.
Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
Since it's the 4th of July today, I made a dessert with patriotic colors! (I'm not American, but I do love my neighbors)
Print recipe with images | without images






Betty Barclay
Preen
Lola Cruz
Finn, that sounds so great! We've got a couple good Asian chicken dishes that we make regularly, but it would be nice to mix it up for a change. We'll have to try this soon.
1Man that sounds yummy
2Recipes sound amazing and the photos are beautiful.
3Looks SO good!
4Thanks!
5That looks soo good!
6wow that looks so yummy and just lovely presentation, too. I'll have to add this to my favorites
7This is sooo gonna be dinner this weekend
8Post New Comment
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