I am definitely a carnivore, and although I think being a vegetarian or vegan is wonderful, I happen to love meat, in fact steak is my favorite food. So I’m always excited to find new recipes for steak. We typically use flank steak because we can get such a good deal on it at Sam’s Club.
I usually incorporate it into salads, pasta, curries, or stir fries to able to use less steak and more grains and produce (cheaper!). I had some Napa Cabbage left over from making eggrolls and wanted to make an Asian slaw. I decided to make an Asian style marinade as well. Basically combing four tastes: Salty, Sweet, Tangy and Spicy. I had a small portion of Flank Steak that I froze sprinkled with McCormick grill seasoning (I find freezing it in some kind of marinade or seasoning and then thawing overnight has led to more tender flank steak). It was perfect in my marinade.
One small flank steak preseasoned with grill sesoning
1 TBS Shoyu (dark soy sauce)
1/4 tsp red pepper flakes
1 tsp honey
1 tsp rice wine vinegar
1/2 tsp sesame oil
Mix marinade ingredients. Pour into a ziploc bag with the steak and marinade on the counter for 10 minutes. (For best results marinate in the fridge overnight and then place on counter 10 minutes before ready to cook).
Grill steak for about 5 minutes for medium (or does it look medium rare? Anyway it’s how I like it) on a George Foreman grill (if you live in an apartment like us).
For the cole slaw I don’t really remember the exact measurements ( I don’t measure anyway, I eyeball everything) but hopefully this is close. Go by taste!
1 tsp sesame seeds
about 10 walnuts slightly crushed or chopped
1 tsp butter
1 cup chopped Napa Cabbage
2 TBS Shoyu
1 TBS rice vinegar
a couple drops of sesame oil
1/4 tsp ginger powder
1 clove of garlic minced
2 TBS chopped green onion
Melt the butter in a skillet and toss in sesame seed and walnuts. mix well and toast for about 4-5 minutes.
Chop cabbage and use a vegetable peeler to make thin slices of carrot. Mix remaining ingredients in a small bowl, then toss with cabbage, carrots, seeds and nuts. Enjoy!