Grilled Asian Flank Steak with Spicy Sweet Slaw

This recipe was passed on to me by a friend at work and I am so glad I decided to try it!

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For me, the star of the show in this recipe was the slaw. The flank steak was very juicy and tender due to the marinade, but I loved the unique flavors in the secondary recipe.  While the flank steak was delicious and had the perfect amount of salt from the soy sauce, the slaw balanced everything out by being both sweet AND spicy. Very spicy, actually. Because it was the first time I made this recipe, I followed the original recipe and used both peppers. My husband and I both agreed it had too much heat. Next time, I will be using just one (and that is how the recipe is written below). Even with the extra kick, it was great!

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And, in case you’re reading this and thinking that you won’t be making this recipe because you do not care for slaw…well, neither do I! Or at least, not the traditional mayonnaise-based slaw. This was light and so flavorful. I was pleasantly surprised at how much I enjoyed this version.

It is peak grilling season, so why not fire up the grill for a delicious and healthy meal? A couple thin strips of flank steak paired with the slaw on the side made for a perfect, light dinner.

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Grilled Asian Flank Steak with Spicy Sweet Slaw

Ingredients:

  • 1/4 cup soy sauce
  • 5 tablespoons vegetable oil
  • 5 teaspoons minced peeled fresh ginger, divided
  • 1 garlic clove, pressed
  • 1 1 1/2-pound flank steak
  • 3 tablespoons sugar
  • 3 tablespoons seasoned rice vinegar
  • 1 red jalapeño, thinly sliced into rounds with seeds removed
  • 5 cups thinly sliced Napa cabbage (about 9 ounces)
  • 3/4 cup chopped green onions

1) Combine the 1/4 cup soy sauce, oil, ginger, and garlic with the flank steak in a resealable bag. Marinade as long a possible (preferably 8 hours or overnight). Turn the bag occasionally.

2) In a medium sauce pan, heat the sugar with seasoned rice vinegar over medium heat until sugar dissolves; remove from heat. Add jalapeño and remaining 2 teaspoons ginger. Place cabbage and green onions in a bowl.

3) Pour vinegar mixture over cabbage and toss to coat. Season with salt and pepper. Let stand while grilling, tossing occasionally.

4) Grill steak until cooked to desired doneness, about 6 minutes for medium-rare or 8 minutes for medium. Transfer to a cutting board. Allow meat to rest about 10 minutes and then cut into slices against the grain. Serve with slaw and enjoy!

Serves: 6 

Nutritional Information for Flank Steak: Calories: 153 Carbs: 1g Fat: 10g Protein: 15g Sugar: 1 g Fiber: 0g

WW PointsPlus: 4 

Nutritional Information for Spicy Sweet Slaw: Calories: 69 Carbs: 12g Fat: 0g Protein: 1g Sugar: 9g Fiber: 0g

WW PointsPlus: 1

Recipe adapted from: http://www.epicurious.com/recipes/food/views/Grilled-Asian-Flank-Steak-with-Sweet-Slaw-242464 

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