Grilled Asian Flank Steak with Sweet Slaw

Ingredients for Grilled Asian Flank Steak with Sweet Slaw

• 60ml soy sauce

• 80ml vegetable oil

• 5 teaspoons minced peeled fresh ginger, divided

• 1 garlic clove, pressed

• 1 675g flank steak

• 3 tablespoons sugar

• 45ml seasoned rice vinegar

• 2 red jalapeños, thinly sliced into rounds

• 5 cups thinly sliced Napa cabbage (about 250g )

• 120g chopped spring onions, divided

How to make Grilled Asian Flank Steak with Sweet Slaw

Prepare barbecue (medium heat). Mix soy sauce, oil, 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, turning occasionally.

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup spring onions in medium bowl.

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

Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup spring onions over slaw.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.