Gilled Asian Flank Steak with Sweet Slaw

On Tuesday afternoons, I meet with a wonderful group of women for a few hours of knitting & some good chat but it means I often don't get home until five so I don't really want to cook anything that involved a ton of prep. That's why I love the Fast Easy Recipes in Bon Appétit each month. I particularly like it when you get the side & the main dish such as in this one. Plus this was done on the grill so I didn't even have pans to clean! The meat is pretty delicately flavored with only 30 minutes marinating, though you could really taste the flavor in the edges. The slaw on the other hand is quite tangy so its a good pairing. The slaw was supposed to be made of Napa Cabbage but we had Savoy & it was a fine substitution.



1/4 c soy sauce
5 T vegetable oil
5 t fresh ginger, peeled & minced
1 garlic clove, pressed
1 1/2 lb flank steak
3 T sugar
3 T seasoned rice vinegar
2 red jalapenos, thinly sliced into rounds (I remove the seeds & ribs & cut into half circles)
5 c Napa Cabbage, thinly sliced
3/4 c cropped green onions

Mix soy sauce, oil, 3 t ginger and garlic is a resealable bag. Add the steak and seal bag. Turn to coat & let stand at room temperature for 30 minutes turning occasionally.
Stir sugar & vinegar in a small saucepan over medium heat until the sugar dissolves. Remove from heat & add jalapeno and 2 t ginger. Place cabbage & 1/2 green onions in a medium bowl. Pour the vinegar mixture over and toss to coat. Season with salt & pepper & let stand while preparing steak, tossing occasionally.
Grill steak until desired doneness, about 6 minutes per side for medium-rare. Let stand on a cutting board for 10 minutes after cooking. Slice thinly against grain.
Sprinkle remaining 1/4 c green onions on slaw & serve.

Serves 4
from Bon Appétit June '08